Name: Mojo Beer Carnitas
Prep time: 20 min
Cook time: 360 min
Total time: 860 min
Ingredients: 3 1/2 pounds pork shoulder; 2 tablespoons dark brown sugar; 2 teaspoons dark chili powder; 1 teaspoon smoked paprika; 1 teaspoon ground cumin; 2 teaspoons dried oregano; 1 1/2 teaspoons Kosher salt; 1 teaspoon ground black pepper; 6 cloves garlic (pressed or minced); 1 large yellow onion (large dice); 2 large oranges (outsides peeled with vegetable peeler, then rest of orange juiced (1/2 cup)); 4 limes (juiced (1/4 cup)); 3 bay leaves; 7 ounces chipotles in adobo (6 peppers used); 12 ounces Blue Moon beer (or light beer/lager of choice); Corn tortillas (charred/warmed); 1 white onion (minced); 1/3 cup cilantro (chopped); Lime wedges

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These crispy mojo beer carnitas are going to change your tastebuds life! Mojo marinated pork shoulder, slow cooked in beer all day, for the most tender, juicy pork. The cooked pork is shredded, drizzled in the mojo beer sauce, and broiled in the oven for delicious crispy carnitas. This mojo beer carnitas recipe is perfect for tacos, bowls, burritos, quesadillas, and more!

crispy shredded pork on a pan with a charred tortilla and minced onion on top

crispy shredded pork on a baking pan with sliced oranges on the side

What are carnitas?

Carnitas translates to “little meats” and originated in Michoacán, Mexico. Carnitas are traditionally braised or simmered in lard for many hours (or even the entire day) until tender and juicy.

What type of pork to use for carnitas

For carnitas, pork shoulder is traditionally used. Boneless Boston butt is located just above the shoulder of the pig, and can also be used for this carnitas recipe. Pork shoulder has fat marbled throughout the meat, so when slow cooked, the meat becomes flavorful, tender and juicy. If you cook pork shoulder too fast with high heat, you will not get the fall apart juicy tender meat that we all love for shredded pork.

What is mojo?

In cuban cooking mojo is a sauce typically made with oil (or lard), garlic, and citrus juices (traditionally orange juice). Mojo sauce is mostly used as a marinade for pork, chicken, or steak. The citrus in the mojo marinade breaks down and tenderizes meat, so when cooked you’ll have juicy tender meat to enjoy.

pork shoulder being mixed with spices, onion, orange peels, and garlic in a metal bowl

Marinating pork in mojo

Cut the pork shoulder into large pieces. Fat gives the pork flavor, but if there is a thick layer on the top, trim the fat a bit and discard.
Add spices to the pork: dark brown sugar, chili powder, smoked paprika, ground cumin, oregano, bay leaves, salt and pepper.
Add in 1 large yellow onion, cut into chunks, 6 cloves garlic pressed, orange juice, peels from orange, and lime juice.
Mix all the ingredients so the pork is fully coated in spices. Cover and marinate overnight in refrigerator.

mojo pork in slow cooker with beer, chunks of onion, and chipotle peppers in adobo sauce.

Slow cooking carnitas

The next day, add the mojo marinated pork and all of the marinate to the slow cooker.
Add in 6 chipotle peppers in adobo sauce, this will give a smokey flavor and little kick to the carnitas.
Pour in beer.
Using tongs, mix all the ingredients and set the slow cooker on low for 6-8 hours.

Why use beer when braising?

Braising meat in beer not only helps tenderize the meat, but it brings out the richness of the meats. The alcohol ends up evaporating with cooking, so you won’t taste it, just the notes of the beer in the meat. When using beer with pork, I use lighter beers. For this mojo beer carnitas recipe, I love playing up the citrus flavor with a beer such as blue moon or feel free to use your favorite light beer!

Carnitas sauce

After the pork is done slow cooking, remove with tongs and set aside. Laddle, or carefully pour all of the remaining sauce into a colander with a pot or bowl underneath. Using a fork or spoon, press down on the onions/peppers/oranges to release as much juice as possible. Bring to a boil on the stovetop, then allow to simmer while you shred the pork.

Shredding pork into carnitas

Using two forks, shred the pork into chunks. The pork should be very tender and easily shreddable. As mentioned before, high heat is not your friend when cooking pork to be shredded. Once all the pork is shredded, place on a large baking sheet, in one even layer.

sheet pan with pork carnitas and side pot full of sauce

Saucing the carnitas

Using the mojo beer sauce, spoon a couple of tbsp of sauce over the carnitas. I would say I used about a ¼-1/3 of a cup total. You don’t want a ton of sauce or else the pork will have trouble crisping up in the oven. Keep the rest of the sauce for when you eat it, you can drizzle more on/dip your tacos in.

a gold baking sheet with shredded pork carnitas, surrounded by cilantro and orange slices

Crisping carnitas

What we all love most about carnitas, is the crispy bits of pork. After you have sauced the pork, put it in the oven under the broiler on high. You have to keep an eye, because last thing you want is to burn everything after all these hours! Broil for 2-3 minutes, or until carnitas begin to crisp on top.

corn tortilla with carnitas, minced onion and lime wedges

How to eat carnitas

I like to keep it simple when having carnitas, to let the pork shine. I char corn tortillas, add the mojo beer carnitas, drizzle some extra sauce, top with minced white onion, cilantro, and a squeeze of lime on top. You can also enjoy these mojo beer carnitas in a bowl, in a burrito, a quesadilla, the options are endless!

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