Beer-braised Pork with Tex-Mex Rice

Serves 10-14. This makes a big feast-sized meal for weekend guests, plus a few lunches later in the week.

• 4 to 5 lbs boneless pork butt or shoulder roast
• Kosher salt and fresh-ground pepper
• 1 Tbsp chili powder
• 2 tsp cumin
• 1 tsp coriander
• 1/2 tsp ground chipotle chiles
• 1 onion, peeled, trimmed, and cut into quarters
• 4 cloves garlic, smashed
• 1 jalapeño pepper, seeded and quartered
• Bay leaf
• 1-2 tsp liquid smoke
• 12 oz lager or light ale

If you’re going for efficiency, brown the pork in a Tbsp or two of oil. I got the idea that I wanted to use the fat in the roast for browning it, so here’s what I did:
Cut the pork roast into 4-6 chunks. Season all over with kosher salt. Let stand for 30 mins to 1 hour. Pat dry with paper towels. Place each piece fat-cap-side down in a large Dutch oven with 1/4 cup water. Heat over medium-low, and fat will gradually render and pork begin to brown. Brown on all sides, then remove to a plate. Pour off and reserve the rendered fat, return 1 Tbsp to the pot, and brown the quartered onion. Sprinkle the pork with pepper and spices and return to the pot with the onions once those have taken on some color. Tuck the garlic cloves and jalapeños around the pork, sprinkle on the liquid smoke, and pour the beer over all. Bring to a simmer, then cover and bake, on the lower-middle rack, in a preheated 325 oven for 2-3 hours, or until fork-tender.
Remove the pork to a big baking dish to cool briefly. Pour the liquid through a mesh strainer into a fat separator. Shred pork into chunks, removing any large pieces of fat. Stir in the cooking liquid, a quarter cup at a time, until it’s as moistened as you prefer. Taste and adjust seasoning with salt, pepper, a squeeze of lime, and/or hot sauce.
Serve as a filling for tacos or burritos, or in a bowl with rice and beans. Topping suggestions: shredded cabbage, sliced radishes, avocados, chopped cilantro, lime juice, sour cream, pepper jack cheese.

Tex-Mex Rice

I made the pork early in the day, and just gave the Dutch oven a quick wipe and then cooked the rice. Otherwise, start the rice during the last half-hour of cooking the pork, so it can steam while you shred.

• 3 Tbsp fat rendered from the pork roast, or olive oil
• 1 onion, diced
• 1 jalapeño pepper, chopped
• 4 cloves garlic, minced
• 1/2 tsp cumin
• 1 tsp chili powder
• 2 cups long-grain white rice
• 14.5 oz can petite diced tomatoes
• 14.5 oz can chicken broth
• 1/2 tsp salt
• Pepper
• 1 can black beans, rinsed and drained
• 1.5 cups canned, frozen, or fresh corn
• 1/2 cup chopped fresh cilantro
• Juice of 1 large lime

Rinse rice in a mesh strainer until water runs clear. Drain and set aside.
In a large saucepan or Dutch oven, heat the fat or oil over medium heat. Saute the onion until lightly browned. Stir in jalapeño and garlic, then add rice and saute until grains look opaque. Stir in cumin and salt, desired amount of pepper, then add tomatoes, broth, and 3/4 cup water. Bring to a boil, then reduce heat, cover, and steam for 20 minutes or until rice is tender, stirring briefly halfway through. Let stand off heat 10-15 minutes. Then stir in beans, corn, fresh clinatro, lime juice, and additional salt and pepper to taste. Serve alongside shredded pork, tacos, or burritos.