{"id":92968,"date":"2018-04-30T10:30:39","date_gmt":"2018-04-30T16:30:39","guid":{"rendered":"https:\/\/www.craftbeer.com\/?post_type=recipes&#038;p=92968"},"modified":"2018-04-30T10:30:39","modified_gmt":"2018-04-30T16:30:39","slug":"braised-pork-shoulder-in-adobo-with-pickled-vegetables","status":"publish","type":"recipes","link":"https:\/\/www.craftbeer.com\/recipes\/braised-pork-shoulder-in-adobo-with-pickled-vegetables","title":{"rendered":"Braised Pork Shoulder in Adobo with Pickled Vegetables"},"content":{"rendered":"<p>In a medium saucepan, bring the rice vinegar, the water, sliced garlic, 1 teaspoon salt, and the sugar to a boil. Place the cauliflower, onion, chile, and carrot in a heatproof bowl and pour the hot liquid over. Let\u00a0cool to room temperature, then cover and chill for at least 2 hours or overnight.<\/p>\n<p>In a large bowl, combine the pork, smashed garlic, bay leaves, peppercorns, and soy sauce. Let rest at room temperature for 10 to 15 minutes.<\/p>\n<p>Heat the oil in a Dutch oven or large saucepan over high heat. Working in batches if necessary (don&#8217;t overcrowd the pan), add the pork and any leftover marinade and brown on all sides. Transfer to a plate\u00a0and repeat until all the meat is seared, then return the pork to the Dutch oven and add the white vinegar and chicken stock. Cover the pot, lower the heat, and cook the pork at a gentle simmer, stirring every 20 minutes or so, until tender, 75 to 90 minutes. While braising, if the level of liquid falls below half the height of the meat, add more stock or water. If the liquid level is too high, uncover the pot and allow\u00a0some to reduce. Remove from the heat and let rest for 10 to 15 minutes.<\/p>\n<p>Use two forks to shred the pork into large chunks. Divide the rice among plates or bowls, top with the pork and some of the braising liquid, and serve with the pickled vegetables.<\/p>\n<p><em>This recipe and accompanying photo have been republished from &#8220;<a href=\"https:\/\/wandpdesign.com\/pages\/the-beer-pantry\" target=\"_blank\" rel=\"noopener\">The Beer Pantry: Cooking at the Intersection of Craft Beer and Great Food<\/a>&#8221; by Chef Adam Dulye with Michael Harlan Turkell.<\/em><\/p>\n","protected":false},"excerpt":{"rendered":"<p>After growing up in the Midwest, where thick and sticky barbecue sauce coats all braised and pulled\u00a0pork, it was refreshing to learn this less cloying, more umami-driven recipe from chef Carlo Lamagna at\u00a0Clyde Common in Portland, Oregon. Tangy adobo is a big flavor, and the pickled vegetables that accompany this dish are used to bring out the vinegar and add some texture to each bite. This dish,\u00a0inspired by Carlo\u2019s Filipino heritage, is best served family style right out of the Dutch oven with plenty of\u00a0jasmine rice to go with it.\u00a0When you pair this dish with an IPA, you help your palate learn how hops and bitterness pair well with a little bit of spice as well as the acidity of a pickling process.<\/p>\n","protected":false},"author":3593,"featured_media":92973,"template":"","meta":{"_acf_changed":false,"sticky_collection":"","_relevanssi_hide_post":"","_relevanssi_hide_content":"","_relevanssi_pin_for_all":"","_relevanssi_pin_keywords":"","_relevanssi_unpin_keywords":"","_relevanssi_related_keywords":"","_relevanssi_related_include_ids":"","_relevanssi_related_exclude_ids":"","_relevanssi_related_no_append":"","_relevanssi_related_not_related":"","_relevanssi_related_posts":"","_relevanssi_noindex_reason":"","inline_featured_image":false},"tags":[],"recipe_type":[539],"recipe_difficulty":[540],"recipe_seasonality":[610],"recipe_beer_style":[4152],"class_list":["post-92968","recipes","type-recipes","status-publish","has-post-thumbnail","hentry","recipe_type-entree","recipe_difficulty-moderate","recipe_seasonality-year-round","recipe_beer_style-ipa"],"acf":[],"yoast_head":"<!-- This site is optimized with the Yoast SEO Premium plugin v26.7 (Yoast SEO v26.7) - 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