12 April 2008

Birch Beer Braised Pork

I almost feel bad about posting a recipe for this. Really - it's almost too simple for a recipe. That said, it took me awhile to figure out the best way to go about it, so I'm going to post it anyway.

I had quite the debate with myself over what kind of soda I wanted to use in this dish - root beer, plain cola, orange soda, and ginger ale all came up at one point or another. Eventually, though, I settled on the birch beer for it's complex spiciness. All of them would certainly work, and I'd love to hear about your results if you try any of them.

One last thought before I get into the recipe: The leftovers were delicious!

Birch Beer Braised Pork

1 pork shoulder, small enough to fit in your largest saucepan or dutch oven
2 tablespoons olive oil
Salt and freshly ground pepper
1 (2-liter) bottle birch beer

1. Season the pork liberally with salt and pepper. Heat the olive oil in a very large saucepan or dutch oven.

2. Brown the pork on all sides.

3. Add the birch beer to the pan, either enough to cover the pork or then entire bottle.

4. Simmer for about 3 hours.

5. Remove from the pan (carefully!) and shred with two forks. Before serving, pour over about a half-cup of the cooking liquid to keep the meat moist and flavorful.

I just finished reading... Possession: A Romance, by A.S. Byatt.


Viagra said...

That sounds like a great recipe!

Elliott Broidy said...

I need to give this a try!