Root Beer Pulled Pork In Shallot-Root Beer Jus With Tangy Onions And Jalapeno Creme Fraiche
Serves: 4
Clarabelle Lynch
1 January 1970
Based on User reviews:
47
Spice
49
Sweetness
49
Sourness
43
mins
Prep time (avg)
4.4
Difficulty
Ingredients:
6 large
Orange (juiced then quartered)4 large
Red Onion (peeled and julienned)4 tbsps
Canola Oil3 tbsps
Unsalted Butter1 cup
Red Wine VinegarDirections:
1
Preheat oven to 350 degrees F
2
In a large bowl, combine all the ingredients, except the pork
3
Taste the marinade and season with more salt and pepper, if needed
4
If you want the dish to be spicy, add more jalapenos and serranos
5
Season pork lightly with kosher salt and pepper
6
Divide pork into 2 large roasting pans and pour the marinade over top
7
Toss to coat with the marinade
8
Cover each pan with foil and put into the preheated oven
9
Alternatively, the pork can be marinated in the refrigerator for a few hours
10
Bring to room temperature before baking
11
Bake the pork until tender and meat is falling apart, approximately 3 or more hours
12
While the pork is cooking, prepare the Shallot Root Beer Jus, Tangy Red Onions and Jalapeno Creme Fraiche
13
Remove the pork from the oven and shred the meat with forks, but leave it a bit chunky
14
Toss the shredded pork in the cooked marinade
15
Taste the meat and season, to taste
16
Keep warm
17
Assembly: Make sure the pork is heated
18
If you made it the day before and it was in the refrigerator, reheat the meat and the jus
19
The onions can be chilled or brought to room temperature but do not heat, in order to maintain the crunchy texture
20
Arrange few pieces of pork on each plate, then top with some Tangy Red Onions and garnish with a squeeze of Jalapeno Creme Fraiche
21
Poor the Shallot Root Beer Jus around the outside edge of the pork then garnish with chives or scallions
22
Heat a large stock pot over medium-high heat and add the oil and butter, Heat until melted and hot but do not burn the butter
23
Add the shallots stirring occasionally
24
Caramelize the shallots slightly, season with salt, to taste, and reduce the heat to medium-low
25
Allow them to soften about 5 minutes and then add the root beer
26
Bring the root beer to a simmer and reduce slowly for approximately 2 hours
27
Season, to taste
28
The flavor of the shallots should be prominent to reduce the sweetness from the root beer
29
Heat large saute pan over medium heat, add the oil and butter
30
Heat until melted and hot but do not burn butter
31
Add onions, stirring so that they do not brown
32
Cook, stirring occasionally, until they become translucent, about 5 minutes
33
Add the vinegars and turn heat down to medium-low, then season with salt and pepper, to taste
34
The onions will be really tart but you can add a tablespoon of sugar, at a time, to mellow it out a bit
35
You still want to keep that tanginess
36
Continue cooking for 20 minutes letting the vinegars absorb into the onions
37
The onions will release some water so you will strain that off when you finish cooking
38
Transfer the onions to a bowl and cover
39
Let the onions sit overnight in the refrigerator
40
Finely chop before serving
41
In a bowl, add the creme fraiche and the jalapenos
42
Season, to taste, with salt and white pepper and stir to combine
43
Put into a squeeze bottle, with large tip so it won't get plugged from the minced jalapenos