Espresso Stout–braised Pork Shoulder
My husband improvised a version of this recipe after we toured Laurelhurst Brewery and came home with a giant bottle of their Espresso Stout. Serve the meat in sandwiches or piled atop mashed potatoes with a pint of stout on the side to wash it down.
1 (3-pound) bone-in pork shoulder blade roast
Fine sea salt and freshly ground black pepper
2 Tbsp vegetable oil
1 medium yellow onion, thinly sliced
5 cups (40 ounces) espresso stout
1/3 cup packed dark brown sugar
3 Tbsp balsamic vinegar
1. Rub the pork with the salt and pepper. Heat the oil in a large lidded pot over medium-high heat and brown the meat on all sides. Remove the pork from the pot.
2. Add the onion to the pot and cook, stirring occasionally, until translucent, about 5 minutes. Stir in the stout, sugar, and balsamic vinegar and bring to a simmer over high heat.
3. Reduce the heat to low and return the pork to the pot. Cover the pot with a tight-fitting lid and simmer until the meat is fork-tender and easily pulls away from the bone, about 3 hours.
4. Position a rack in the center of the oven and preheat the oven to 350 degrees. Remove the pork from the pot and place it in a large baking dish. Bake until lightly browned, about 20 minutes.
5. While the pork browns, place a large strainer over a large bowl and pour the contents of the pot through the strainer, discarding the solids. Bring the liquid to a boil in a medium saucepan over high heat until it has reduced by about half and has a consistency similar to barbecue sauce.
6. Remove the pork from the oven and shred it into large pieces using two forks. Discard any large pieces of fat. Ladle the sauce over the shredded pork (you may not need all of it) and toss gently to coat the meat. Serve immediately.
Makes 6 servings
Recipe by Ashley Gartland, Dishing Up Oregon, Storey Publishing, 2011