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Beer-Braised Pork Bowl with Arugula-Basil Salsa Verde

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