Slow Cooked Pork San Francisco style!

Our friend @sanfranciscosourdough cooked up this delicious recipe using our Hot Sauce!

Tia Lupita Chilaquiles Image

Slow Cooked, Beer Braised Pork Butt Confit

Ingredients:
3lb Pork Butt (bone-in or deboned is fine)
Pink Himalayan salt
Black Pepper
One 12oz can of Fort Point Beer Co “Westfalia” or other malty red ale.
Supplies :
8qt Dutch oven (smaller is fine, but will need a smaller cut of meat)
Chef’s knife
Tongs
Cast iron pan (for carnitas)

Directions:
Remove the pork butt from the refrigerator and let it come up to room temperature.
Remove one can of Fort Point Beer Co. Westfalia from the fridge and let it come up to room temperature.
There should be a fat cap on one side of the cut of meat. Using a sharp knife, score into the fat cap about ½” deep — lengthwise and widthwise across the surface — making a 1 x 1“ cross-hatch pattern.
Carefully crack pink Himalayan salt into all of the nooks and crannies you’ve just created in the previous step. Repeat with cracked black pepper.
Let the meat sit covered with a paper towel on a rack above a plate or pan for approximately one hour. This will allow the salt to quickly “cure” the meat. Some juices may drip off during this step, discard them.
Place the Dutch oven over medium high heat.
Place the pork butt into the Dutch oven with the fat cap facing down for 3 minutes to render off fat and sear that side. Using tongs, flip the meat over for 2-3 minutes on each side, until all other sides are seared, keeping the lid on except to rotate the pork butt.
Reduce the heat to low. Rotate the pork butt so that the fat cap is now facing up. Carefully add one can (12 oz) of Fort Point Beer Co. Westfalia — ensure this is at room temp so as not to bring the temp down of the meat.
Cook covered over low heat for 4-6hrs, rotating the meat every hour. For the last hour, rotate the pork butt so that the fat cap is facing down.
Once tender enough to do so (~6hrs) shred the meat into smaller pieces, ensuring all the meat is submerged in the rendered fat and beer. (Note: Keep covered unless shredding or rotating).
Bring up the heat to medium for 20 minutes with the meat submerged until there is a steady simmer.
Turn down the burner to the lowest setting on your stove to avoid the fat solidifying. Shred the meat with two forks.
To make carnitas, use tongs to transfer a few servings worth of pork to a cast iron pan over medium high heat.
Cook the pork until one side has consistent & even browning. Spoon onto sourdough tortillas with sliced avocado, cotija cheese, fresh herbs and Tia Lupita Hot Sauce. Enjoy!

The remaining pork can be stored in the fridge for up to 10 days in a sealed container. The fat will solidify, but will quickly melt when added to a pan. Make carnitas tacos using the steps above, or add your favorite sauces and serve on sourdough rolls as pulled pork sandwiches. Also makes excellent filling for omelettes, or as a topping on pizza.