We never need to justify eating carnitas. With that said, there are two significant reasons to indulge right now: Father’s Day and the start of summer. Juicy, succulent shredded pork carnitas, enveloped in warm tortilla wraps, make for ideal alfresco party food.

They are fun to assemble and messy to eat (in the best way), which encourages outdoor dining and imbibing in cold liquid refreshments. It’s summer food at its best.

The key to carnitas is to let the meat cook low and slow until it’s meltingly tender. This does require time but little effort. The cooking process takes several hours, and it’s relatively hands-off — just a simple stir every hour or so. The biggest challenge will be enduring the wafting aromas of heady spice and simmering meat, which will surely test your patience as you wait.

In this recipe, a smoky, citrus-infused beer broth imbues the meat with rich citrusy flavor and spice. Once the meat is fork-tender, shred and spread it in a baking dish or grill pan. Toss with some of the reduced basting juices, and then grill or broil at high heat until the meat begins to crisp and caramelize.

Present the meat on a platter along with tortillas and an array of salsas, guacamole and fresh toppings, and let everyone help themselves.

You can prepare the carnitas in the oven or on the grill. Grilling the meat will keep the heat outdoors on a warm day. If you have any leftovers, use the meat in sandwiches or loaded on homemade nachos the next day.

Lynda Balslev is an award-winning writer, cookbook author, and recipe developer based in Marin. Visit TasteFood at TasteFoodblog.com.