Georgia chef Hugh Acheson rubs his pork shoulder in jalapeno, citrus zest and scallions, then slow-cooks it in a German hefe; the result is tender pork that's the best of spicy and sweet.
- 1 boneless all natural pork shoulder, trimmed, trussed, salted, and peppered (about 2.5 to 3 pounds)
- 1 350 mL bottle of Erdinger Hefeweizen
- 2 cups chicken stock, brought to a boil
- 1 large yellow onion, thinly sliced
- 1 cup flatleaf parsley, chopped
- 5 cloves garlic, peeled and minced
- 2 jalapenos, seeded and minced
- 1 bunch scallions, greens only, chopped
- 1 teaspoon cumin seed, freshly ground
- zest of 1 lime, 1 lemon, 1 orange
- extra virgin olive oil
- Set aside onion, beer, and chicken stock. Blend remaining ingredients with enough olive oil to create a coarse paste. Rub paste over pork shoulders.
- Divide onions between two 4-inch hotel pans.
- Arrange the marinated pork, add chicken stock and beer, cover with foil and braise in a 350-degree oven for 3 1/2 hours.
- Serve with soft polenta or grits and slices of fresh avocado.