Thursday, November 3, 2011

Upslope Brewing Braised Pork

When I got an email that Upslope Brewing was doing a special deal at PJ's Wine and Spirits, I didn't actually plan on stopping by. But when I ended up in the neighborhood and saw a van plastered with Upslope logos, I remembered the special and figured it was worth a look.

I ended up buying a six-pack of beer and getting one beer free - a seven-pack, as they were calling it. So I decided to cook with one of the beers. I mean, why not?

I had some boneless pork shoulder, and that's perfect for braising. Unfortunately I didn't have time for braising, but I did have time for pressure cooking. The results are pretty similar, so that's what I did. You could follow the recipe, but braise in a Dutch oven or heavy-bottomed pot, or you could cook this is a crock pot. Just adjust the time and cook until the pork is tender.

Like any braised dish of a tough cut of meat, the texture of the meat is better the next day. So this is perfect for cooking ahead of time and serving the next day.

This recipe calls for barbecue sauce, but it's a minor player. It add a bit of richness and some extra flavor, but  don't expect it to be a "barbecued pork" dish. 


Beer-Braised Pork Shoulder

2 pounds boneless pork shoulder
1 can Upslope Brown Ale
1 teaspoon salt (or to taste)
1/4 cup barbecue sauce
1 medium onion, cut in chunks
1 bell pepper, cut in chunks
Black pepper, to taste

Put the pork shoulder, beer, and salt in your pressure cooker, and cook on low for 20 minutes. Release the pressure, add the barbecue sauce, onion, pepper, and black pepper, and cook for an additional 15 minutes at low pressure, or until the meat is fork tender.

Serve with potatoes or noodles.

2 comments:

Laura @ Hip Pressure Cooking said...

Ooooh... this looks wonderful! May I suggest doing the last pressure cooker opening with "Natrual Release" ? That's where you don't do anything let pressure come down naturally and use the residual heat of the pressure cooker too keep cooking it.

It's difficult to improve your recipe, but the extra cooking will have that shoulder falling apart!

Putting a link to it from my facebook page to share with my readers, later today!

Ciao,

L

Donna Currie said...

Hi Laura - when I have time, I always let the pressure come down on its own, but when I'm pressure cooking to speed things up, I do release the pressure. Thanks for the comment and the link - I'll be sure to come check you out!

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