Cuban Style Braised Pork Shoulder in Nut Brown Ale
Garlic, cumin, marjoram and orange combine to make a mouthwatering Cuban Style Braised Pork Shoulder in Nut Brown Ale, perfect for a main entree or sliced for Beer Cubano Sandwiches.
| Servings | Prep Time |
| 8 – 10guests | 15minute |
| Cook Time | Passive Time |
| 6hour | 24 – 48hour |
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Ingredients
Cumin | Orange | Garlic Rub Ingredients:
- 1/2cup garlic, clovespeeled
- 3tablespoon salt, kosher
- 3tablespoon cumin, ground
- 3tablespoon marjoram, dried
- 1tablespoon peppercorns, black, freshly cracked
- 2each oranges, navel,zested on a micrograter and juiced (for the braising liquid)
Braising Pot Ingredients:
- 1each pork shoulder or butt,preferably bone in
- 2each onions, yellow, large,peeled and sliced
- 5each bay leaves, preferably fresh
- 2tablespoon oil, olive
- 1teaspoon salt, kosher
- 22ounce Nut Brown Ale,such as Maduro Brown Ale or other English Brown Ale
To Serve:
- 1recipe Garlic Rice,recipe HERE
- 1recipe Smoked Porter Black Beansrecipe HERE
- 1recipe Fried Sweet Plantainsrecipe HERE
Leftover Ideas:
- 1recipe Beer Cubano Sandwichesrecipe HERE
Instructions
Cumin Orange Garlic Rub Directions:
- Chop the garlic into the salt until the cloves are cut into small pieces. Then with the blade side of the knife, smash the garlic and salt together, using the salt crystals to grind up the garlic to form a paste. Add the ground cumin, marjoram (or oregano), freshly cracked peppercorns and orange zest to the garlic, smashing the ingredients together, making a seasoned paste. This will take about 2 minutes. Alternatively, all the ingredients can be pulsed to make a paste in a food processor.
- The pork shoulder or butt, should weigh around 5- 6 pounds, when buy it. Rinse the pork shoulder under cold water to remove any juices and pat dry with paper towels. Place on a cutting board and use a sharp knife to cut a diamond pattern into the meat. Make parallel cuts about 3/4 inch apart and about 1/4 inch deep one direction, then turn the roast 90 degrees and repeat the cuts. These crevasses for the Cumin Orange Garlic Rub will season the protein while creating extra surface area for the slow cooked meat and help to render out some of the fat.
- Next, with a sharp paring knife, carefully stab the pork roast, making a cut the width of the knife’s blade, the perfect size for a peeled garlic clove. Make 12 holes like this, evenly spaced around the roast, avoiding the bone. Massage all of the Cumin Orange Garlic Rub onto the pork, covering the sides and forcing some into the holes. Take the 12 garlic cloves and press them into the pork roast.
- The pork roast is best if wrapped in plastic wrap or placed into a large seal-able bag and refrigerated for at least 24 hours to marinate in the rub, allowing the seasoning to fully infuse the large roast with flavor. If you can, 48 hours of marination is amazing…
Braising Directions:
- Preheat the oven to 250°F | 121°C.
- In a large pot or Dutch oven, add the sliced onions, bay leaves, olive oil, and salt, tossing with a spoon to coat evenly with the oil. Place the rubbed pork roast on top of the onions and carefully pour the Nut Brown Ale down the side of the pot or pan, so as not to wash the rub off the roast. The roast should be between 2/3 and 3/4 submerged in beer. Add the orange juice, cover the pot with a tight-fitting lid, and place into the center of the preheated oven. Let the pork braise for 5 – 6 hours, or until the meat’s internal temperature reads 210°F | 99°C, allowing the collagen to fully break down, making the pork tender, sticky, and delicious. Using tongs and a spatula, carefully remove the pork roast from the braising liquid and place on a cutting board. Tent the roast with aluminum foil and allow it to rest for 20 minutes, making it easier to slice.
- As the meat is resting, reduce the braising liquid by half until it forms a sauce, thickening slightly. Add the remaining orange juice to brighten the sauce. Pour it into a dish to serve alongside the roast. This is also the perfect time to make a batch of arroz blanco to create a more authentic Cuban meal.
To Serve:
- There are two ways to use this roast. One is to slice it against the grain into pieces of medium thickness; too thin, and the meat will flake apart. Arrange the meat onto a serving platter or prepare individual plates and serve with the braising liquid sauce. For a side starch, try Garlic Rice and Smoked Porter Black Beans.
- With the sliced pork, you are one step closer to making a Beer Cubano Sandwich, whether you made the roast for this or it’s for the leftovers…
- Another way to serve it is to pull the meat fibers apart, creating pulled pork. Pour some of the braising liquid sauce over the meat, tossing to coat evenly before serving. Either way, arrange the meat onto a serving platter or prepare individual plates and serve with the braising liquid sauce, Garlic Rice and Smoked Porter Black Beans.