Carnitas are an easy way to serve a crowd. A 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. Serve in hot corn tortillas topped with shredded cabbage and a squeeze of lime.
Ingredients:
- 2 1/2 pound boneless pork shoulder , cut into 2-inch cubes
- 2 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.Nutritional Info:Per Serving: Serving size: , 340 calories (190 from fat), 21g total fat, 7g saturated fat, 105mgcholesterol, 700mg sodium, 5g carbohydrates, (0 g dietary fiber, .4g sugar), 30g protein.Special Diets:
