Carnitas with Beer and Pepper Jam

Carnitas with Beer and Pepper Jam


2 1/2 pound 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 Rollicking Buckaroo Pepper Jam-Hot


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 jam until combined.

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