20 December 2013

Down with the Christmas Turkey!

Hey, you know what I hate eating?  Turkey.  That's right, I said it.  And if you've been reading for a while, you have probably noticed that I try to avoid the subject altogether, especially around the holidays.  It's just gross--somehow bland and gamey at the same time--and a total pain in the ass to cook.  You want to slowly cook some meat all day as part of your holiday ceremonies and then actually have something edible at the end of the whole ordeal?  Try this braised pork shoulder.  And if you've got leftovers, you can freeze small bags of it for use in other meals later this winter, sans gaminess.



Beer Braised Pork Shoulder

Serves 8-10

1 4-lb pork shoulder, bone in
1 tablespoon garlic powder
tablespoon smoked paprika
1 1/2 teaspoon salt
 teaspoon cumin
1/2 
 teaspoon black pepper, ground
1 tsp extra-virgin olive oil
1 large onion, sliced
4 bay leaves
1 22 oz bottle of beer, preferably a lager or something light

Rinse the pork with water and pat dry with paper towels. 

In a small bowl combine garlic powder, paprika, salt, cumin, and black pepper. Rub spice mixture all over roast.

Heat a large stock pot or Dutch oven over high heat and add 1 tsp extra-virgin olive oil. Place roast into the hot oil and sear meat until browned on all sides, about 5 minutes each side. Add the bay leaves, onion, and beer.  Bring to a boil, then lower heat to simmer, cover, and cook at least 6 hours or until done through. 

Serve roast in chunks or shredded with a fork.