Wednesday, January 2, 2013

Beer-Braised Pork

I've become pretty dependent on my slow cooker. It's so nice to throw ingredients into it, set the timer, and have dinner done when I get home. It's also nice that my slow cooker switches to a "warm" setting when it's done cooking, so I don't have to worry about overcooking.

Country style pork ribs are one of my favorite cuts of pork. I also like pork shoulder roasts a lot, but most of those are too big for just me. So I buy the country ribs in smaller packages.

The chile con limon is a spicy mix of salt, chiles, and lemon. There are a lot of brands, so use what you can find. Sometimes it's sold in the spice section of the grocery store, sometimes it's in the ethnic section, and ;sometimes it's in the produce section. If you can't find it, you can use salt, chili powder, ground chiles, or cayenne; and some additional lime or lemon juice.

Beer-Braised Pork

1 tablespoon oil
1 tablespoon Chile con Limon
2 pounds country style pork ribs
1 tablespoon dried oregano
1 teaspoon fresh lime juice
5 cloves garlic, peeled
1 bottle Alaskan Amber Ale*

Heat the oil in your slow cooker (if it has a browning function. If not, you can brown the meat in a separate pan and transfer it to the slow cooker after you have browned it.) and sprinkle the pork with the Chile con Limon. Brown the meat on all sides.

Add the oregano, lime juice, garlic, and beer.

Set the slow cooker to low and cook, covered, for 3 hours, or until the pork is fork tender.

Serve hot.

*I created this recipe for a contest sponsored by Alaskan Beer. You can use your favorite ale or lager.

    
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