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Ingredients

• 4 pounds bone-in pork shoulder (see Note)
• 2 cups diced white onion
• 4 poblano peppers, diced
• 2 tablespoons finely chopped garlic
• 2 teaspoons kosher salt, divided
• 1/2 teaspoon freshly ground pepper, plus more to taste
• 3 cups diced seeded tomatoes (fresh or canned)
• 1 cup tequila, preferably Reposado (see Note)
• 2 12-ounce bottles dark Mexican beer, such as Negro Modelo
• 20 corn tortillas, warmed (see Tip)

Description

These Pork Carnitas Have A Little More Flair And Much Less Fat Than The Traditional Deep-fried Versions Common To Mexican Cuisine. Beer And Dark Tequila Give Them A Very Special Flavor. Use Leftover Carnitas To Make Burritos, Sandwiches Or Quesadillas.

Eating Well