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Braised Pork Roast »

Jeff Kurtenbach, New Belgium Beer Ranger Extraordinaire
Braised Pork Roast
  • 8 lb. Pork Roast (such as Boston Butt or similar Shoulder cut)
  • 8 Pieces Thick Cut Bacon
  • 1 Cup Diced Shallots
  • 8 Cloves Garlic
  • 4 Cups Apple Cider Vinegar
  • 4 Cups Diced Rhubarb
  • 4 tbsp. Soy Sauce
  • ¼ cup Brown Sugar
  • 4 Cups Grits
  • 1 Cup Smoked Mozzarella  
First, heavily coat your roast with Salt, Pepper and Coriander.  You can’t over-season it.  Add a ¼ cup of olive oil to a pan on high heat.  Pan sear roast until all sides are evenly browned.  Put pork in a large roasting pan.  De-glaze the pan with the beer you should already be drinking.  Scrape that deliciousness on top of the pork roast and cover with tin foil.  This should roast for a minimum of 8-12 hours.  Overnight is preferred.  Place in oven at 200 degrees, and continue drinking.  

When the pork is done, cook your bacon. (AKA Natures Candy)  Now remove bacon from pan and drain half the grease.  Use the grease to now sauté your garlic and shallots. Caramelize.   Add your Apple Cider Vinegar, soy sauce and brown sugar and stir to gooey consistency.  Once those have caramelized nicely add your rhubarb.  Once the rhubarb has reduced down into this sweet-sour funk, hit it with a nice splash of bourbon.  (The house bourbon will do)  

Cook Grits according to package directions. 

When they are cooked thoroughly add your cheese and stir.    Place a portion of grits on plate.  Top with a nice chunk of the pork roast.  Drizzle Rhubarb agrodolce on top.  Garnish with julienned scallions and bacon.  Pour yourself a nice tall glass of Tart Lychee.  The sweet sour of the beer, should be heightened by the sauce, while the pork and bacons delicious fatty character will be cut by the nice alcohol level.