Description
Fall-apart pork shoulder, braised in ale and orange. Perfect for tacos or with rice and beans.
Ingredients
Units
Scale
- 2 lbs (907 g) pork shoulder roast
- 2 tsp salt
- 6 tsp chili powder
- 3 tsp ground cumin
- 2 tsp garlic powder
- 2 tsp ground black pepper
- 1 tsp cayenne pepper
- 2 tsp smoked paprika
- 1 tbsp (15 ml) olive oil
- 4 slices thick-cut applewood smoked bacon
- 12 oz (340 g) beer
- 2 qts (1893 ml) chicken stock
- 1 orange zest
- 2 oranges juice
Instructions
- Spice the Pork: In a bowl, combine all dry spices with salt. Coat pork pieces evenly with the spice mix. Allow resting at room temperature for 20 minutes for flavors to penetrate.
- Render the Bacon: In a Dutch oven over medium heat, add olive oil and cook diced bacon until crisp. Remove bacon and excess fat, leaving enough to coat the pot.
- Sear the Pork: Increase heat to high. Sear pork in batches, ensuring a golden brown crust on all sides. Set aside after searing.
- Prepare the Braising Liquid: In the same pot, combine chicken stock, beer, orange zest, and juice. Simmer, scraping up the pork remnants from the pot.
- Braise the Pork: Preheat the oven to 350°F (177°C). Return pork and bacon to the pot, cover, and place in the oven. Braise for 3-3.5 hours until the pork is tender.
- Shred and Serve: Remove pork, shred, and return to reduced sauce. Mix well to combine flavors.
Notes
- For a richer flavor, use a dark, robust ale like a stout or porter.
- If you don’t have applewood smoked bacon, substitute pancetta or thick-cut bacon.
- Leftovers can be stored in the refrigerator for up to 4 days and are even better the next day!
- Prep Time: 20 minutes
- Cook Time: 210 minutes
- Category: Main Course
- Method: Braising
- Cuisine: Latin-Inspired
Nutrition
- Serving Size: 1.5 cups
- Calories: 450
- Sugar: 10
- Sodium: 800
- Fat: 25
- Saturated Fat: 10
- Unsaturated Fat: 10
- Carbohydrates: 20
- Fiber: 5
- Protein: 40
- Cholesterol: 100