Chef David Blonsky
677 per serving
- 2 Spanish onions, chopped
- 2 large carrots, peeled and chopped
- 4 stalks of celery, chopped
- 12 ounces tomato paste
- 2 bottles of dark beers
- 3 bay leaves
- 1 whole jalapeno
- 2 ounces pork dry rub
- water, to cover
- pork shoulder, rubbed and seared
- 4 tablespoons olive oil
Pre-heat oven to 250 degrees Fahrenheit
Heat medium braising pot with oil and allow to begin to smoke.
Add onion and sauté for 3-5 minutes until golden brown. Add carrots and celery seasoning with the dry rub. Cook for another 5 minutes, then add in tomato paste and cook for 3 minutes.
Deglaze with beer, add in bay leaves and pork shoulder, cover with water and cover with lid or aluminum foil.
Place pork in oven and braise for 8 hours or until fork tender.
Remove pork, allow to cool to the touch, and shred with 2 forks. Keep pork moist by adding some of the braising liquid until ready to serve.