Serves 8
200 min
Beer Braised Pork Shoulder with Hatch Green Chiles
Recipe GLPR85d2211e27e17a
A rustic Mexican-inspired braise featuring tender, fall-apart pork shoulder simmered low and slow with roasted Hatch green chiles, aromatic garlic, and light lager beer. The natural pork fat renders during cooking, creating a rich sauce without added oils. Finished with fresh lime and cilantro for brightness. Perfect for serving over rice, with warm tortillas, or simply on its own as a hearty, protein-rich meal.
Save recipes you love
Create a free Grocery List Plus account to save recipes, rate them, and add every ingredient to your grocery list in one tap.
Ingredients
4 pounds boneless pork shoulder, cut into 2-inch pieces
2 cups roasted Hatch green chiles, roughly chopped
5 garlic cloves, crushed
12 ounces light lager beer, such as Modelo Especial, at room temperature
1 cup water
1 1/2 teaspoons kosher salt
Lime wedges for serving
Fresh cilantro, chopped, for serving
Directions
Pat the pork shoulder pieces dry with paper towels. In a large heavy-bottomed pot or Dutch oven over medium-high heat, brown the pork in batches, allowing the natural fat from the meat to render and create a golden crust, about 3-4 minutes per side. Work in multiple batches to avoid overcrowding. Transfer browned pork to a plate.
Pour off all but 2 tablespoons of accumulated fat from the pot (reserve excess fat). Add the crushed garlic cloves and cook for about 1 minute, stirring occasionally, until fragrant but not browned.
Deglaze the pot by pouring in the room-temperature beer, scraping the bottom with a wooden spoon to release any browned bits. Allow the beer to reduce by about one-third, roughly 2-3 minutes.
Return the pork to the pot along with any accumulated juices. Add the roasted Hatch green chiles, water, and kosher salt. Stir to combine, ensuring the pork is mostly submerged. Bring the liquid to a gentle simmer.
Reduce the heat to low, cover the pot with a lid, and braise for approximately 2.5 to 3 hours, stirring occasionally. The pork is done when it is extremely tender and easily shreds with a fork. The internal temperature of the pork should reach a minimum of 145°F.
Taste and adjust the salt as needed. If the braising liquid is too thin, remove the lid and simmer uncovered for an additional 15-20 minutes to allow some liquid to evaporate and the sauce to concentrate.
Serve the braised pork and sauce in shallow bowls or on plates. Garnish generously with fresh chopped cilantro and serve with lime wedges on the side for diners to squeeze over the top as desired.
