Beer and Tequila Carnitas Tacos

Cheap Eats, Comfort Food, Fit for a Crowd, Great Leftovers

Agustin Martinez, who is married to my wife’s partner, Kathy King, hails from Mexico City. He’s a sophisticated kind of guy and an accomplished chef who likes carnitas that have a little more flair and sophistication than just deep-fried chunks of seasoned pork. This recipe comes from his grandmother, an independent woman who did things her own way. According to Agustin, few in the family ever disagreed with her, because she kept a loaded shotgun behind the stove. With a little coaxing, I was able to get him to share his recipe, which incorporates beer and aged tequila (reposado) to give it a very special flavor. Serve the carnitas with warm tortillas and all the fixings for your guests to make their own soft tacos.

Serves 8 (about 24 tacos)

INGREDIENTS:

• 4–5 pounds boneless Boston butt (pork shoulder butt)
• 2 tablespoons finely chopped garlic
• 2 cups chopped white onions
• 4 poblano chiles, stemmed, seeded, and cut into ¼-inch dice
• Salt and freshly ground black pepper
• 3 cups peeled, seeded, and chopped tomatoes, fresh or canned
• 1 cup tequila reposado
• 2 12-ounce bottles dark Mexican beer, such as Negra Modelo
• 24 corn tortillas, warmed

GARNISHES:

• Finely chopped white onion
• Chopped fresh cilantro
• Pico de Gallo
• Salsa Verde

INSTRUCTIONS:

1. Trim enough fat from the meat to give you about ⅓ cup of finely diced fat. Cut the pork into 1½-inch cubes. Set aside.
2. Heat a large Dutch oven over medium-low heat and add the fat. Cook until the fat is rendered and there are little crisp pieces left, about 10 minutes. Increase the heat to medium. Add the garlic, onions, chiles, and a good sprinkling of salt and pepper. Cook, stirring, until the onions are soft and translucent, about 10 minutes. Add the pork and cook, stirring from time to time, for 30 minutes, or until any liquid has evaporated and the pork has browned.
3. Stir in the tomatoes and cook for 10 minutes more. Add the tequila and cook until the liquid has evaporated, about 5 minutes. Add the beer, increase the heat, and bring to a gentle boil. Cook until all the liquid has evaporated, about 15 minutes. Taste the meat to see if it is tender. If not, add ½ cup water and cook until the meat is tender and all the liquid has evaporated, about 5 more minutes. Repeat if
   necessary. Season to taste with salt and pepper. Scrape the carnitas and any browned bits from the bottom of the pot onto a serving platter and let guests assemble their own tacos with the tortillas and garnishes.

ALTERNATIVE CUTS:

• Picnic shoulder, trimmed of excess fat and gristle; blade-end pork loin roast; boneless country-style ribs cut from the shoulder.

COOK’S NOTES:

• To rewarm carnitas, gently fry in a little oil in a nonstick pan or microwave in a covered container.

LEFTOVERS:

• Use leftover carnitas to make burritos, sandwiches, or quesadillas.