2–3 tbls. olive oil (30ml-45ml)
1 onion, chopped
2 cloves garlic, chopped
3 lb pork or beef shoulder roast (1.5kg)
Salt and pepper to taste
24 oz full bodied beer (710ml)
2 cups water (480ml)
Heat a large pan with a lid or Dutch oven on the stove. Add the olive oil and allow to heat briefly. Add the chopped onions and allow to sauté until deeply brown.
Place the shoulder roast in the heated pan and allow to sear until well browned, about 3 minutes per side. You can sear on one or both sides, as desired. Add chopped garlic, salt and pepper. Add beer and water and cover with a lid. Reduce the heat and allow to simmer for 2 hours, or until the carnitas are tender when pierced with a fork.
When the roast is tender, shred into carnitas by pulling the meat apart with two forks.
I prefer bone-in shoulder roasts as they have more flavor, but boneless is fine too.
Find it online: https://www.kitchenwrangler.com/recipes/beer-braised-carnitas/