Tuesday, April 28, 2015

Mojo Pale Ale Slow Roasted Pulled Pork #BeerMonth

This mojo pulled pork is the stuff of dreams! Slow roasted, succulent, sweet and savory. This variation uses a pale ale in the marinade/sauce for this beer month finale.


Save the best for last.... that is what they say! Well I stumbled upon this idea while falling asleep one night after hanging with my college gals. I was thinking about mojo pork..... then BAM, inspiration! Why not make a Cuban variation of pulled pork and make it in the oven?

Roasted pulled pork = mouth magic!



So amazing with the skin and the succulence! It's the fat what done it. You know I stay away as much as I can with the fat... But it beckons me back!! 

This is one of the recipes I pat myself on the back for- and a virtual high-five. Yeah- it's that good!



I cooked it real high for 30 mins, so it had that nice crisp top, then slow roast for hours!!  You get the best of both worlds, roasted port and pulled pork. You see that first 30 mins gives it this sexy almost skin around the outside and the inside is soooo tender and juicy and just falls apart!

Yes falls apart. Sweet BABY Jesus it's good!!


Is this hard to make- NOPE not at all. But it takes time. Like all great things, you need to wait for it. All in all you're looking at 5 minutes to put the sauce together, 2 hours of marination and about 4 hours of roasting.

I assure you, it is totally worth the wait, just look at it?!

I told you I was obsessed with Cuban food and I killed it with this recipe!


What you need

2.5 pounds pork butt
8 cloves of garlic
1 1/2 cups orange juice
1/2 cup lemon juice
1/2 cup like juice
1/3 cup vegetable oil
1 can Pale Ale
3 tablespoons oregano
1 teaspoon garlic powder
1 teaspoon cumin
1/2 teaspoon red pepper flakes
Salt and pepper
A bit of Olive Oil to drizzle


How to make it

1- Whisk together all ingredients (aside from the pork butt) in a bowl.
2- Marinate the pork butt in the mixture for a few hours in the fridge or overnight.
3- Preheat oven to 450º
4- Let the pork come to room temperature out of the fridge for about 1 hour.
5- Cut slits in pork's fat and fill each slit with a garlic clove, spaced evenly around the pork
butt.
5- Pat Pork dry, then cover in salt and pepper and drizzle with a little Olive Oil.
6- Bring the marinate to a boil and let simmer for 5 minutes. This will reduce it and kill any germs left from the pork.
7- Bake pork at 450º for 30 mins. This creates your beautiful crust on the outside!
8- Reduce temperature to 325º and cook for about 5 hours, or until the internal temperature is 195º.
9- Remove pork every hour or so to baste with the reduced marinade.
10- When pork is done shred with 2 forks, this should be VERY easy!
11- Remove excess fat from tray and mix the rest of the basting liquid left over to give the meat EXTRA flavor.