Friday, April 19, 2013

Aw Shucks Stewed Pork


Here's really all you need to know about this recipe: Seth took one bite, dropped his spoon, and fainted from awesomeness.  Okay, that may be a slight exaggeration, but he did say it's the best soup he's ever had. 

It's spicy, a little smokey, and the pork is so very tender -- the perfect dish for a snowy day in April when winter just feels like it's never going to end. (Seriously, Michigan.  Any day now.) 

And how can you resist a beer called "Aw Shucks"?

For this recipe, you will need:

3 pounds pork shoulder/pork butt
Kosher salt and black pepper
2 tablespoons vegetable oil
6 slices bacon chopped into 1-inch pieces
2 carrots, chopped
2 ribs celery, chopped
1 large onion, chopped
4 cloves garlic, sliced
1 tablespoon cumin
1 tablespoon ground coriander
1 small cinnamon stick
2 bay leaves
1 tablespoon fresh oregano or 1 teaspoon dried
2 - 3 tablespoons puréed chipotle in adobo (for a medium to spicy heat level)
1 bottle (12-ounces) Atwater Aw Shucks Detroit Lager, at room temperature
1 quart chicken stock
1 onion, cut into wedges
1 large red pepper, chopped into 1-inch pieces
1 can fire-roasted tomatoes (28-ounces)
Juice of 1 lime
1/4 cup cilantro leaves, chopped
Corn tortillas, charred


Bring meat to room temperature and pat dry. Cut meat into 2-inch pieces. Just before cooking, season with salt and pepper.


Pre-heat oven to 325°F.  Heat oil over medium-high heat in a large Dutch oven. Add bacon and stir until crisp; remove. Working in batches, caramelize meat on all sides. Remove to a plate and repeat, adding additional oil if necessary.


To meat drippings, add carrot, celery, onion, sliced garlic, bay, cumin, coriander, cinnamon stick, oregano, salt and pepper.


Partially cover pot and cook 5-7 minutes, stirring occasionally. Stir in chipotle paste, cook 1 minute, stir in beer to deglaze and reduce liquid by half.


Add stock then slide meat and bacon back into the pot. Bring to a bubble then cover and transfer to oven. Roast 1 hour.


Stir in onion wedges, red bell pepper, and tomatoes. Roast stew 1 hour more. Stir in lime juice and the cilantro.


Serve in shallow bowls with tortillas alongside.


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