Beer-Braised Pork Bowl with Arugula-Basil Salsa Verde
Ingredients
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Pork shoulder, bone-in -- 4-5 lbs
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Salt -- to taste
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Pepper -- to taste
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Vegetable oil -- 1/4 cup
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Onion, yellow, cut into chunks -- 2 each
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Carrots, cut into chunks -- 1/2 cup
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Celery, cut into chunks -- 1/2 cup
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Garlic Cloves, peeled -- 8 each
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Beer -- 12 fl oz
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Minor’s® Pork Base -- 2 Tbsp.
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Minor’s Fire Roasted Poblano Flavor Concentrate -- 1 Tbsp.
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Tomatoes, diced, canned -- 14 oz
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Minor’s GreenLeaf Basil Pesto -- 3/4 cup
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Tomatillos, husked, roasted -- 1/2 lb
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Garlic cloves, peeled -- 6 each
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Arugula -- 3 cups
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Lemon zest -- 2 tsp.
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Jalapeños, seeds intact, cut into chunks -- 2 each
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Hominy -- 5 cups
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Corn tortilla strips, fried -- 3/4 cup
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Basil, fresh, leaves -- 3/4 cup
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Radishes, thinly sliced -- 3/4 cup
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Lime wedges -- 10 each
Preparation
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1Season the pork shoulder generously with salt and pepper.
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2Heat the vegetable oil in a large pot and brown the pork shoulder on all sides. Reserve to a half sheet pan.
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3In the same pot, add the onion, carrot, and celery. Cook until the onion is caramelized, and the celery is wilted. Add the garlic cloves.
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4Pour in the beer and reduce until syrupy.
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5Combine the pork base with 2 quarts hot water. Add to the pot, along with the roasted poblano concentrate and diced tomatoes. Bring to a boil.
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6Return the pork shoulder to the pot, cover with foil, and place in a 325°F oven for about 3 hours, until pork is fork tender.
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7Cool and shred the pork shoulder; set aside.
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8For the salsa, combine pesto, tomatillos, garlic, arugula, lemon zest, and jalapeños in a blender and blend until just combined. Season to taste with salt.
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9Heat 1 tablespoon vegetable oil in a medium sauté pan and add the hominy. Cook until hot and crisp, about 5 minutes.
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10For each serving, place ½ cup of hominy in the base of a bowl.
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11Divide braised pork, salsa, corn tortilla strips, basil, radishes, and lime wedges among each bowl.
Components
