Tuesday, October 4, 2011

Negra Modelo Pork

Beer and pork.

Two things that have gone together literally since the beginning of fermentation and slaughter. 

I don't think I need to say anymore, except that you can eeeeeasily change the flavor just be changing the beer.  I started with Negra Modelo (a Mexican amber beer for those of you who don't know, slightly sweet, not too hop-y) because we were making the pork into taco.  But this meat is incredible versatile.  I made it into tacos and then a frittata.  You could have just a platter of this for pulled pork sandwiches, add it into a soup, make a casserole.  Almost anything you want to do with it you can.

Negra Modelo Pork
2.5-3 lbs pork shoulder*
1 12-oz bottle Negra Modelo
2.5 Tbsp honey
1.5 Tbsp olive oil
salt and pepper

   Comine beer, honey and oil.  Liberally salt and pepper pork; place in marinade and use a fork to poke holes in the meat.  Allow to marinade for at least 4 hours.  Turning over occasionally.  (The longer you marinade the better.)
   Cover an oven safe dish and palce in a 350 deg F oven for 1.5 hours.
   Uncover, turn heat down to 300 deg F .  Cook another 45 min to 1 hour until meat easily pulls apart.
   Shred meat.  (Up to this point, it can be done several days in advance.)
   Reheat uncovered at 350 deg F for service and to reduce braising liquid.
   Serves 4-6.

*Pork Shoulder:  I like to buy country ribs because you can get smaller quantities of meat and it is already cut into managable pieces.  If you can't find that, just get a small shoulder and cut it into large chunks.

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