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5. Around The World in 80 BBQs - Mexico

Posted in Recipes by Paddy McGranaghan on 19/03/2017

We're particularly excited about this week's recipe as it features a UK first!

As the UK's leading independent online Weber retailer we've managed to get our hands on the brand new Weber Gourmet BBQ System Dutch Oven; due to be released in time for the 2016 Summer BBQ season.

This week we're off to Mexico for some beer braised carnitas!

Carnitas, literally "little meats" is a mexican dish featuring pork (we've used shoulder) which is diced and slowly simmered until beautifully tender! What better way to christen our new toy?

Mexican Beer Braised Carnitas

INGREDIENTS

You will need the following:

  • 2-3 dried mexican chillies (like ancho)
  • 4 garlic cloves (crushed)
  • Skinless, boneless pork shoulder (1.8-2kg)
  • 1 large bottle of mexican lager
  • Best quality Salt
  • 250ml of Water
  • Tacos for stuffing
  • Shredded iceberg lettuce
  • Tomatoes
  • Cheddar or your preferred cheese (grated)
  • Guacamole
  • Sour Cream
  • Salsa

IN THE KITCHEN

  • Roughly chop up the pork shoulder into two inch pieces

EQUIPMENT

Whilst you can use both a Gas or Charcoal Weber BBQ for this recipe;
We've used the following equipment:

  • Weber Genesis E330
  • Gourmet BBQ System Dutch Oven
  • Gloves
  • Cooking Tongs/ Wok tools
  • Large Drip trays

AT THE BBQ

  • Set up your BBQ for indirect roasting
  • Bring up your pre seasoned dutch oven to a searing heat.

  • Toast the chillies until they've slightly puffed up and darkened in colour - this should only take a few minutes.
  • Remove from the pot and roughly chop.
  • Add the chopped chilli back into the dutch oven along with your crushed garlic, diced pork, beer, water and a generous pinch salt.

  • Cook at a low tempreture and simmer. Stirring occasionally until tender - this should take approximately 60-90 minutes.
  • Remove the lid and simmer to evaporate excess cooking liquid; do this until the pork has started to brown (20 mins or so).

  • Keep cooking and stirring frequently, scraping the bottom of the pot with a wooden tool to evenly distribute the flavours in this dish.
  • Keep going until the pork falling apart and browned (10-15 minutes).
  • Add water if the meat consistency becomes too dry at any point.

  • Shred the pork using forks if you wish or serve in pieces (as we have)
  • To serve, stuff your carnitas tacos with whatever you fancy!
    We've gone for classic choices like diced tomato, soured cream, cheese, salsa, shredded lettuce and Guacamole!


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