Mary Olivar with Whole Foods talks about an upcoming event and makes a recipe.
You can learn more about the Texas Craft Brewers Festival here.
The recipe is as follows:
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.