Ingredients with Measurements:
- 3 lbs pork shoulder, bone-in
- 1 onion, chopped
- 4 garlic cloves, minced
- 2 cups tesgüino (fermented corn beer)
- 1 cup chicken broth
- 2 tbsp olive oil
- 1 tbsp cumin
- 1 tbsp oregano
- Salt and pepper to taste
Special equipment needed:
- Dutch oven or heavy-bottomed pot with lid
- Meat thermometer
Step-by-step instructions:
1. Preheat oven to 325°F.
2. Heat olive oil in the Dutch oven over medium-high heat. Season the pork shoulder with salt and pepper and sear it on all sides until browned. Remove the pork from the pot and set aside.
3. Add the chopped onion and minced garlic to the pot and sauté until the onion is translucent.
4. Add the tesgüino, chicken broth, cumin, and oregano to the pot and stir to combine.
5. Return the pork shoulder to the pot and spoon some of the liquid over the top of the meat.
6. Cover the pot with the lid and transfer it to the preheated oven.
7. Cook the pork shoulder for 2-3 hours, or until the internal temperature reaches 165°F.
8. Remove the pot from the oven and let the pork rest for 10-15 minutes before slicing and serving.
Time:
Preparation time: 15 minutes
Cooking time: 2-3 hours
Temperature:
Oven temperature: 325°F
Internal temperature of pork shoulder: 165°F
Serving size:
This recipe serves 6-8 people.
Nutritional information:
Calories per serving: 400
Fat: 20g
Protein: 40g
Carbohydrates: 10g
Fiber: 1g
Sugar: 1g
Sodium: 500mg
Substitutions for ingredients:
- Tesgüino can be substituted with any other type of beer or broth.
- Chicken broth can be substituted with vegetable broth or water.
Variations:
- Add chopped carrots and potatoes to the pot for a one-pot meal.
- Use the braising liquid to make a gravy by whisking in a tablespoon of cornstarch.
Tips and tricks:
- Make sure to sear the pork shoulder on all sides to create a flavorful crust.
- Let the pork rest before slicing to allow the juices to redistribute.
Storage instructions:
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the pork in the oven at 350°F for 10-15 minutes, or until heated through.
Presentation ideas:
Serve the sliced pork shoulder on a platter with the braising liquid spooned over the top.
Garnishes:
Garnish with chopped fresh cilantro or parsley.
Pairings:
Serve with rice or tortillas.
Suggested side dishes:
- Grilled vegetables
- Black beans
- Corn on the cob
Troubleshooting advice:
- If the pork is not tender enough, return it to the oven and cook for an additional 30 minutes.
- If the braising liquid is too thin, whisk in a tablespoon of cornstarch to thicken it.
Food safety advice:
- Make sure to cook the pork to an internal temperature of 165°F to ensure it is safe to eat.
- Store leftovers in the refrigerator within 2 hours of cooking.
Food history:
Tesgüino is a traditional fermented corn beer that has been consumed in Mexico for centuries.
Flavor profiles:
This dish has a rich and savory flavor with a slightly tangy and earthy undertone from the tesgüino.
Serving suggestions:
Serve the pork shoulder with rice or tortillas and a side of grilled vegetables or black beans.
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Region: Mexican