Today I found a subreddit devoted to sandwiches (or anything “sandwiched” between two pieces of dough). I was thrilled, but Rahul, the sandwich master in this house, will likely find himself searching the threads for hours, looking for inspiration from all parts of the world.
This recipe is one I’ll have to share with them.
You may recall an interview I conducted with Sun King Brewing and Solemn Oath Brewery, where we chatted about a collaboration beer set to be unveiled at CANvitational, the Midwest’s largest canned craft beer festival. At the time, we talked a lot about beer, but the only thing I had to base it on was what the brewers shared. And that’s all fine, but it’s beer – you just have to taste it, right? I mean, for scientific purposes. SCIENCE.
Now that the beer is on shelves at an Indy liquor store near you and on tap at Sun King Brewing, I’ve created a simple recipe that plays on the citrusy notes of the beer. Here, the beer doesn’t just add flavor. It provides the much needed braising liquid to keep a pork roast moist and tender while it cooks low and slow in the oven. If you have a weekend or day off work and would like to heat your home with your kitchen, this recipe has everything you need.
What would taste great with a citrusy beer? Peaches! Maybe I am biased because I had two peaches on the shelf that needed to be used quickly, but I also wanted to make a non-traditional pork roast – leaving out the onions, carrots, and celery for sweet and fruity flavors. Experimenting is what I do best.
Here I used a sirloin pork roast, but any large, tough cut of pork would work, such as the shoulder, butt or even the tenderloin. To give it seasoning, I mixed ground coriander, garlic powder, onion powder, salt and pepper and rubbed those flavors all over the meat. Coriander is a lovely spice that is best when used in long cooking dishes. Ground coriander is made from grinding up coriander seeds, which produce the coriander plant – which is also known as cilantro! MIND BLOWN. Did you know that? Fresh cilantro and fresh coriander are the same things. Why two different names? It’s all regional. Many Eastern European and South American countries call is coriander.
Are you curious about the difference between braised meat and stewed meat? Me too! Both require liquid, and both use cuts of meat that are tough and require low and slow cooking methods. The difference comes in the amount of liquid and whether the meat is cut up or whole. Braising requires only enough liquid to keep the dish moist, and the meat is left in one big chunk, like a roast, tenderloin, pork chop, etc. Stewing uses much more liquid to where you are boiling the meat, and the meat is cut up into chunks, such as stew beef. The more you know.
Other than the seasoning, beer and peaches, you’re done. Yup, just cover the dish, throw it in the oven for a few hours, and go read a book. Or drink a beer. Or both.
After the pork has cooked for 2 hours and becomes tender, let it rest and cool. Then shred the meat and place it on a foil lined baking sheet. In case you are curious, this is what 3.5 pounds of pork roast looks like shredded – enough for several sandwiches that will feed a small army of children or several hungry adults.
BEER BRAISED SIRLOIN PORK ROAST WITH PEACHES
- 2 peaches
- 3-4 pound sirloin pork roast
- 2 teaspoons salt
- 1/2 teaspoon white pepper
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 1/2 teaspoons ground coriander
- 16 ounces 30 Minute Coma from Sun King Brewing & Solemn Oath Brewing
- 1 cup barbecue sauce
- Shredded cheese
- Preheat the oven to 325 degrees.
- Peel, slice and roughly chop the peaches. Set them in the bottom of your roasting pan or dutch oven.
- In a small bowl, stir the salt, white pepper, garlic powder, onion powder and ground coriander together. Sprinkle over all sides of the pork roast and rub the spices into the meat with your fingers.
- Set the pork roast in the middle of the pan, arranging the peaches around it. Pour in the beer. Cover and cook for 2 hours.
- Remove the pork and set aside to rest. Pour all but 1/2 cup of the beer out. Tip the peaches and 1/2 cup of beer braising into a food processor and pulse until pureed. Mix the peach mix with the barbecue sauce.
- Shred the pork with your fingers onto a foil lined baking sheet. Turn the oven up to a boil. Pour 3/4 of the sauce onto the meat, spreading throughout with your hands. Broil the pork for 5 minutes.
- Place a heaping portion of the shredded pork onto a slice of bread and drizzle the extra sauce on top. Add shredded cheese if you like, top with another piece of bread and enjoy!