Cooking With Beer, Whiskey and Spirits

Ingredients

• 1.5-2 lbs pork shoulder (or pork belly), cut into large chunks
• 1 bottle (12 oz) IPA beer
• 2 tbsp olive oil
• 1 medium onion, chopped
• 3 cloves garlic, minced
• 1 tbsp brown sugar
• 1 tsp smoked paprika
• 1/2 tsp cumin
• 1/2 tsp thyme, dried (or 1 tsp fresh thyme, chopped)
• 1/2 tsp rosemary, dried (or 1 tsp fresh rosemary, chopped)
• Salt and black pepper to taste
• Fresh parsley, chopped (for garnish)

Instructions

1. Season and Sear the Pork:
   • Season the pork chunks with salt and black pepper.
   • In a large, heavy-bottomed pot or Dutch oven, heat the olive oil over medium-high heat.
   • Sear the pork on all sides until golden brown (about 4-5 minutes per side), then remove the pork from the pot and set aside.
2. Cook the Aromatics:
   • In the same pot, add the onion and cook until softened (about 3-4 minutes), scraping up any browned bits from the bottom.
   • Add the garlic, brown sugar, smoked paprika, cumin, thyme, and rosemary, stirring for another 1-2 minutes until fragrant.
3. Braise the Pork:
   • Pour in the IPA beer, stirring to deglaze the pot.
   • Return the pork to the pot, cover, and bring the mixture to a gentle simmer.
   • Reduce the heat to low, cover, and let it cook for 1.5-2 hours, or until the pork is tender and the flavors have melded. Check occasionally, adding a splash of water or more beer if needed.
4. Serve:
   • Once the pork is tender, transfer to a serving dish and garnish with freshly chopped parsley.
   • Serve with mashed potatoes, roasted vegetables, or crusty bread to soak up the flavorful sauce.

This IPA-Braised Pork combines the rich, slightly bitter flavor of IPA with the savory, earthy spices, making it a perfect comfort dish with a bold, layered taste.