Mix up your daily dinner routine with this delicious recipe from Dave Matthews Bands’ Head Chef Fiona Bohane. The best part? Chef Fiona’s Mojo Braised Pork Shoulder pairs perfectly with The Dreaming Tree’s new Pinot Noir!
Chef Fiona Bohane’s Mojo Braised Pork Shoulder
Pair With: The Dreaming Tree Wines Pinot Noir
Ingredients:
1 whole boneless pork shoulder, 3-4lbs, cut in half
2 tbsp. canola oil
1 bottle beer, preferably Mexican lager
8 cloves garlic, crushed
1 large thumb ginger, peeled and thin sliced
1 white onion, chopped
½ bushel oregano leaves, chopped
1 bushel cilantro, chopped including stems
1 jalapeno, seeds removed, chopped
2 tbsp. brown sugar
zest of 1 orange
zest of 1 lime
1 ½ cups of orange juice
1 cup lime juice
2 tbsp. white vinegar
salt
pepper
Spice Rub Ingredients:
1 tbsp. salt
1 tbsp. black pepper
1 tbsp. cumin
1 tbsp. garlic powder
½ tbsp. coriander
large pinch cayenne
Directions:
Pre-heat oven to 325
Season pork on all sides with spice rub
Over medium heat and using canola oil, brown all sides of meat
Place in an oven safe pan, with high sides so the pork fits in one layer but is not cramped
Deglaze pan with beer, scraping up any bits stuck to the bottom of pan, pour over pork
Add all remaining ingredients to the pan and cover with parchment paper and wrap with foil
Braise pork in oven for 3-4 hours, turning meat once an hour
Meat is done when a fork easily pierces the meat and it falls apart
Let the meat rest for about 20 minutes
Remove the meat from the liquid, skim the fat off the top of the braising liquid, If the sauce is thin reduce to desired consistency and flavor, season to taste
Break the pork into chunks or shred, pour the sauce over the pork and serve
Delicious with white rice, black beans and sweet plantains (if you can find them)
ncG1vNJzZmivp6x7pLjOrJyrr5WauK3FjZympmegpMC1v46rnJyhoJp6urvUq2SfmZ2eubp51qKjpWWcpMOmedOhoKxlnaS3sHnBq5iiq5WZerG70aRkrKCfqrmlsdFmpJqjlWK2tXnTqKWin5ipenaCk2tnaA%3D%3D