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.
I will have you know that no lard was involved in the making of this carnitas. It is delicious. I made it about a year ago, choosing the non-lard route, and loved it. It's a cinch to put together, yields a ton, and tastes pretty damn authentic.