Beer-Braised Pork Bowl with Arugula-Basil Salsa Verde

  • 3:20 TIME
  • 10 Portions



Pork shoulder, bone-in4-5 lbs
Saltto taste
Pepperto taste
Vegetable oil1/4 cup
Onion, yellow, cut into chunks2 each
Carrots, cut into chunks1/2 cup
Celery, cut into chunks1/2 cup
Garlic Cloves, peeled8 each
Beer12 fl oz
Minor’s® Pork Base2 Tbsp.
Minor’s Fire Roasted Poblano Flavor Concentrate1 Tbsp.
Tomatoes, diced, canned14 oz
Minor’s GreenLeaf Basil Pesto3/4 cup
Tomatillos, husked, roasted1/2 lb
Garlic cloves, peeled6 each
Arugula3 cups
Lemon zest2 tsp.
Jalapeños, seeds intact, cut into chunks2 each
Hominy5 cups
Corn tortilla strips, fried3/4 cup
Basil, fresh, leaves3/4 cup

Radishes, thinly sliced

3/4 cup

Lime wedges

10 each



  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.