- 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 pepper jelly
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.
Per Serving: 340 calories (190 from fat), 21g total fat, 7g saturated fat, 105mg cholesterol, 700mgsodium, 5g carbohydrates, 30g protein.