This is already a really low maintenance recipe but if you’re looking for a crock pot recipe, just toss the whole pork shoulder in the crock pot with the rest of the ingredients and set it to cook on low for 8 hours.
Prep time: 10 min, Cook time: 80 minutes
Total Cook Time: 90 minutes
- 2 dried New Mexico or guajillo chiles
- 4 pounds skinless, boneless pork shoulder (Boston butt), cut into 2-inch pieces
- 12 ounces good lager
- 4 garlic cloves, lightly crushed
- 1 tablespoon cumin
- 1 teaspoon black pepper
- 4 teaspoons kosher salt
Toast chiles in a dry large heavy pot over medium heat until slightly puffed and lightly darkened on both sides, about 2 minutes. Remove from pot; let cool. Stem chiles and halve lengthwise; discard seeds.
Bring chiles, pork, beer, garlic, spices, and 1 cup water to a boil in same pot. Reduce heat, cover, and simmer, stirring occasionally, until pork is fork-tender, 60-80 minutes.
Uncover pork; simmer until liquid evaporates and pork begins to brown, 20-25 minutes. Continue to cook, stirring frequently and scraping bottom of pot, until pork is shredded and browned, 10-15 minutes.
Add 1 cup water to pork; cook, scraping up browned bits from bottom of pot, for about 1 minute. DO AHEAD: Carnitas can be made 3 days ahead. Let cool. Cover and chill. Reheat with 1/2 cup water in a covered pot, adding more water if needed to keep pork moist.