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Instructions

Method

-        Mix together ½ teaspoon salt, ½ teaspoon pepper, cumin, coriander, and paprika in a mixing bowl

-        Season the pork on all sides

-        Heat olive oil in a Dutch oven and sear the pork roast evenly on all sides

-        Place the pork in a roasting pan and cook at 300° for 3-4 hours

-        Remove the pork and let it rest for 20 minutes and remove meat from bone

-        Mix the onion, celery, carrots, bell pepper, garlic, and liquid smoke with the excess juice from the pork

-        Mix in flour and deglaze the pan with beer

-        Add bay leaves, chicken stock, crushed tomatoes, Crystal hot sauce, and the remaining salt and pepper and continue to mix

-        Add potatoes, red beans, and 3 cups of pulled pork to the pot and let simmer for 30 minutes stirring occasionally

-        Garnish each bowl with fresh parsley and diced tomatoes if desired

Ingredients
  • 5-8 pounds organic bone-in pork shoulder roast
  • 1 teaspoon kosher salt
  • 1 teaspoon fresh ground black pepper
  • 1 tablespoon ground cumin
  • 1 tablespoon ground coriander
  • 1 tablespoon smoked paprika
  • ¼ cup olive oil
  • 1 cup diced onion
  • 1 cup diced celery
  • 1 cup diced carrots
  • 1 cup diced bell pepper
  • ½ cup fresh minced garlic
  • 1 teaspoon liquid smoke
  • 1/3 cup organic all-purpose flour
  • 8 ounces dark beer
  • 3 bay leaves
  • 4 cups chicken broth
  • 1 cup crushed tomatoes
  • ½ teaspoon Crystal hot sauce
  • 2 cups diced baby red and purple potatoes
  • 1 cup ready cooked red beans
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