Beer Braised Pork

I couldn't update on Sunday, so here is a 2nd recipe! Beer braised pork! I will try to be better at these things going forward, and I might re-do this one later as it is REALLY good in your mouth-hole.



Here is what you'll need:

5 Pound  Butt Roast (Pork Shoulder)
1 Beer    (I used Shocktop Honey Apple)
1/2 Cup  Root Beer
3 Dried   Guajillo Pepper
1/2          Jalapeno (with seeds)
6 Cloves Garlic (sliced, not chopped)
Enough water to cover the top (including the awesome toasted chili burn water, see below)
------        Himalayan Pink Salt
------        Malabar Black Peppercorn
------        Spice Grinder Mix (or your choice, I use the one from Vons because it is awesome)

This recipe is the maiden voyage of my brand spankin' new Dutch Oven.

1. Toast the guajillo peppers in the Dutch Oven over medium heat until darkened on both sides, about 3 minutes. Set aside. You really can't over-do this. You WANT them to be all burny and awesome because that flavor goes right into the pork.
2. Put the awesomely burny peppers(tm) in a bowl of warm water and let it set for about 30 minutes. DO NOT throw the water out when you pull the peppers out, use it in the Dutch Oven to help flavor the meat.
3. Dice the peppers. I use a larger cut because I like the flavor.
4. Bring everything to a boil in the Dutch Oven. Reduce heat, cover, and simmer, stirring occasionally, until the pork falls apart under the pressure of a fork (about 60-90 minutes).
5. Uncover pork; simmer until liquid evaporates and pork begins to brown (the time here varies, just keep you eye on it).
6. THIS IS KEY!!!! Using a wood spoon, continue to cook and scrape the Dutch Oven. You WANT those brown bits in the meat, it is where the flavor comes from.
7. When everything seems to be dry, add about 1 cup water to pork and continue to scrape the brown bits from the bottom of the Dutch Oven, for a couple minutes.

When you want to cram leftovers into your giant mouth-hole, I suggest reheating it with 1/2 cup water in a covered pot. Don't use a microwave, those are for n00bs.

You can use the meat you've just made for a TON of different dishes. I like to put a glop on rice with some homemade BBQ sauce, which seems like the obvious next recipe for me to post.

Have fun!