Brother Thelonious Roasted Pork Shoulder
2 Pounds Trimmed (fat removed) pork shoulder
1 22 Ounce Brother Thelonious beer
1 Tablespoon Lime zest
1 Tablespoon Kosher salt
1/4 Cups Sunflower oil
1/2 Teaspoon Cumin
1/2 Teaspoon Granulated garlic
1/2 Teaspoon Cuban espresso grounds
1/4 Teaspoon Cayenne pepper
1/4 Teaspoon Smoked paprika
1/8 Teaspoon Ground coriander seed
Rub for meat: In a small mixing bowl, combine lime zest, salt, cumin, granulated garlic, coffee, cayenne, smoked paprika, and coriander. Mix well and set aside.
Preparing meat: Remove any fat remaining on pork, and cut into three-inch by three-inch chunks. Place in a mixing bowl and pour beer over pork. Marinate for forty five minutes.
Preheat oven to 325 degrees fahrenheit.
Remove pork from beer and coat in sunflower oil, then coat with rub.
Place pork in a shallow baking pan, fitted with a roasting grill. Cover in foil and cook approximately one hour, or until pork is cooked to 170 degrees Fahrenheit internal temperature.
Plate, drizzle with Mojo sauce, and serve.
Pairs Well With
Brother Thelonious Belgian Style Abbey Ale
This recipe was created by Chefs Tony Hannah, Calen Hock and Carlos Cherez for North Coast Brewing Company to celebrate International Jazz Day (April 30th).