Beer-braised pork on toast with an egg on top from Huckleberry: Stories, Secrets, and Recipes from Our Kitchen (page 230) by Zoe Nathan

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Notes about this recipe

  • DKennedy on September 20, 2014

    Page 230. Made the beer braised pork part of this dish on Friday to serve on Sunday. The rub was very flavorful and it smelled amazing when I was browning the meat. I used 2 lbs of bone in shoulder meat for this recipe and 1 1/2 bottles of white wine. On the stovetop, the meat took about 3 1/2 hours to fall apart. I refrigerated overnight and defatted and then cooked down the sauce the following day. On day two all components of the dish tasted perfect. Right now the sauce is in the fridge for a second defatting, and I will serve this tomorrow for a breakfast dinner. Makes a ton so plenty to put aside to make a second meal from this. Next time I will try it with beer, I think that will taste even more amazing!

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