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Easy Carnitas with Beer and Pepper Jelly

Serves 6
Time 1 hr 50 min
Carnitas' traditional two-part cooking process (braising and then browning the pork) results in an incredibly tender texture and rich, meaty flavor. In this recipe, the pork is cooked in beer and then the shredded meat is tossed in a spicy sweet pepper jelly.
Ingredients
  • 2 1/2 pounds boneless pork shoulder cut into 2-inch cubes
  • 2 (12-ounce) bottles lager
  • 1 onion chopped
  • 3 cloves garlic crushed
  • 1 cinnamon stick
  • Zest of 1 orange removed in wide strips with a vegetable peeler
  • 3 fresh bay leaves
  • 1 1/2 teaspoon coarse sea salt
  • 3 tablespoons pepper jelly
Method

Combine pork, beer, onion, garlic, cinnamon stick, orange zest, bay leaves and salt in a large deep skillet or Dutch oven. Liquid should just barely cover meat (it doesn’t need to be completely submerged); add water if necessary. Bring to a boil, then reduce heat and simmer, stirring occasionally, until all liquid has evaporated, 1 1/2 to 2 hours. 

Sear meat in the dry skillet, turning occasionally, until browned and crispy on the edges, about 5 minutes. Remove from heat. When meat is cool enough to handle, remove cinnamon stick, orange zest and bay leaves and discard. Use a fork to shred meat. Stir in pepper jelly until combined.

Note: We've provided special diet and nutritional information for educational purposes. But remember - we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information.
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  • 2 1/2 pounds boneless pork shoulder cut into 2-inch cubes
  • 2 (12-ounce) bottles lager
  • 1 onion chopped
  • 3 cloves garlic crushed
  • 1 cinnamon stick
  • Zest of 1 orange removed in wide strips with a vegetable peeler
  • 3 fresh bay leaves
  • 1 1/2 teaspoon coarse sea salt
  • 3 tablespoons pepper jelly