shredded corned beef and sliced limes with beer cans

Irish Carnitas

These Irish Carnitas are on the menu for this St. Patrick’s Day! Try this fun twist on corned beef the whole family will love!


We’re a little obsessed with our whiskey glaze over here. We’ve used it to make Ham Carnitas, Chicken Fried Ribs, Whiskey Wings…the list goes on. It’s just such a great tasting sauce that makes everything you’re eating better. Even boring grilled chicken, use the whiskey glaze for dipping – better. Instead of steak sauce on the flank steak you just grilled, drizzle on some whiskey glaze – better.

So for St. Patrick’s Day, instead of just a regular corned beef dinner, we’re making Irish Carnitas! And we’re NOT using the whiskey glaze…not really.

We’re taking our whiskey glaze and turning it into a Guinness Beer Glaze. Right? Keep with me here…

Start by cooking the corned beef in your slow cooker for 6-8 hours. You can totally do this ahead of time, a day or two before even.

All you need to do now is make the beer glaze…cook the garlic in oil until it’s softened a little then pour in the beer. Reduce that down for a few minutes then add the rest of the glaze ingredients.


Toss the shredded corned beef with the Guinness Beer Glaze and bake it for a few minutes until the pieces are crispy and caramelized.


Yes people, the new way to make corned beef has come to town and it’s kicking some corned beef ass.

You can serve these Irish Carnitas on slider buns for a crowd or just the way they are along with potatoes and cabbage or however you typically serve your corned beef dinner. We did sliders and the with the leftovers…wait for it…we made reuben sandwiches. I think you need to make this recipe just to make the reuben sandwiches the next day. The most crazy good reuben I’ve ever had.


shredded corned beef and sliced limes with beer cans


  • 1 3-4 lb. corned beef (discard spice packet)
  • 1 onion roughly chopped
  • 4 cloves of garlic, whole
  • 2 carrots, peeled and cut into large pieces

For the Guinness Glaze

  • 6 cloves of garlic, peeled and grated
  • 1 T. canola oil
  • 1/2 c. water
  • 1 c. pineapple juice
  • 3/4 c. brown sugar
  • 3/4 c. teriyaki sauce
  • 3/4 c. dark beer like Guinness
  • 1/41/2 t. cayenne pepper
  • 4 t. cornstarch mixed with 4 teaspoons of water


  1. Place the corned beef in your slow cooker with 2-4 cups of water, just enough to almost cover the beef, along with the onion, garlic and carrots and set on low for 6-8 hours. (you can do this the day before)
  2. When the corned beef is done, let it cool and shred it into bite sized pieces.
  3. Preheat the oven to 450 degrees.
  4. In a medium saucepan, heat the oil over medium heat and then add in the minced garlic. Cook for 2 minutes while stirring and then add the beer.
  5. Cook the beer down until it reduces by half, about 8-10 minutes, then add in the rest of the ingredients for the glaze. (except for the cornstarch)
  6. Once the glaze comes to a boil add in the cornstarch mixture and stir. Bring back to a boil then cook for 3-4 minutes until the glaze thickens.
  7. Spoon the glaze over the shredded corned beef (you won’t need it all) and toss to coat.
  8. Place the corned beef on a baking sheet sprayed with cooking spray and bake for 8-10 minutes until the glaze caramelizes.


Leftover glaze is awesome over grilled chicken or for dipping chicken fingers!


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