Friday, May 20, 2011

Seven hours of pure deliciousness

I've been thinking about this for awhile now and I have come to a conclusion: Pork is definitely my favorite meat. Beef is good. Chicken is all right. Pork is just fantastic. Any way you slice it, bacon, ham, hot dogs, chops, pulled, it really doesn't matter. Pork is always pretty great.

Probably my favorite way to eat pork is pulled. I've tried it a few times in my crock pot and it is always super satisfying, but never quite as good as what you get in a restaurant. A few weeks ago, I saw a recipe for slow roasted shredded pork on one of my favorite food blogs The Food in My Beard. I had the pleasure of meeting Dan from The Food in My Beard many months ago at East Coast Grill during a Boston Blogger Brunch. The recipes on his blog always look amazing, so I decided, I had to try this one.

Because I'm a chicken when it comes to spice, I wasn't super sure about Dan's Mexican "Mojo" Marinade. I searched a few other places and found Martha Stewart's recipe for braised pork shoulder. With their powers combined, and a few additions of my own, I came up with my own version of Beer Braised Pork that I think will knock your socks off.

I will say, the recipe does take a full day to cook, but it's so worth it, especially on a rainy Sunday when you are not going to leave the house anyway.

Beer Braised Pork (inspired by Food in My Beard and Martha Stewart)
Serves 10-12
  • 2 teaspoons dark brown sugar
  • 1 1/2 teaspoons granulated sugar
  • 1 1/2 teaspoons paprika
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon pepper
  • 1/8 teaspoon dry mustard
  • 1/8 teaspoon ground cumin
  • 1/16 teaspoon ground ginger
  • 1/2 teaspoons salt
  • 2  Shallots
  • 4 Cloves Garlic
  • 4 12-oz bottles Belgian Style Ale
  • 1 5-lb pork shoulder, bone in


Directions



Blend dry ingredients, shallots, garlic, and 1 12-oz bottle of Belgian Style Ale in food processor. Pour over pork, marinade overnight.

Place pork and marinade into oven safe pot uncovered. If needed, add a second Belgian Style Ale so the liquid goes about 1/4 up the side of the pork.


Bake at 275 degrees for about 6-7 hours, braising each hour with pan juices, adding more Belgian Style Ale as necessary to keep the meat moist. When browned on the outside and falling apart, remove from oven and allow to cool.


Shred with fork or hands and remove bone.


What's the longest time you've ever spent on one recipe? Was it worth it in the end?

3 comments:

  1. I love cooking pork like this too. It looks fabulous!

    ReplyDelete
  2. Just yesterday I was saying that pork is my favorite meat.... this looks amazing!

    ReplyDelete