Beer Braised Pork And Black Bean Soup Food

SLOW-COOKER BEER-BRAISED PORK AND BLACK BEAN SOUP

Steps:

• In the bowl of a slow cooker, combine the beer, 3 cups water, the chilies, adobo sauce, cumin, onion, beans, pork, and 1 1/2 teaspoons salt. Set the slow cooker to high and cook, covered, until the beans are tender and the pork pulls apart easily, 4 to 5 1/2 hours. Using a fork, separate the pork into large pieces. Divide among individual bowls and top with the sour cream

BEER-BRAISED PORK AND BLACK BEAN SOUP

Steps:

• In the bowl of a slow cooker, combine the beer, 3 cups water, the chilies, adobo sauce, cumin, onion, beans, pork, and 1 1/2 teaspoons salt.
• Set the slow cooker to high and cook, covered, until the beans are tender and the pork pulls apart easily, 4 hours.
• Using a fork, separate the pork into large pieces. Divide among individual bowls and top with the sour cream, salsa, and cilantro.

BEER BRAISED BBQ PORK BUTT

Steps:

• Combine rub ingredients in a bowl and mix well. Rub all over pork butt. Wrap in plastic wrap and refrigerate for at least one hour and as long as overnight.
• Preheat oven to 500 degrees F. Unwrap pork and place in a roasting pan with sides about 2 inches high. Cook 45 minutes until dark browned and even blackening in places. Remove from oven. Lower oven to 325 degrees F. Pour beer over the top and add chopped garlic around the pork. Cover tightly with heavy duty aluminum foil or twice with regular foil. Poke about 10 holes all over the top of the foil. Cook pork butt 2 1/2 hours longer until so tender that it comes away very easily from center bone.
• Place the meat on a plate and pour the pan juice (there will be plenty) into a saucepan.
• To the pan juices add the ketchup, mustard, Worcestershire and brown sugar. Bring to a simmer until reduced by half and thick, about 20 minutes.
• While the sauce is boiling down, pull apart the pork with 2 forks. Pour the sauce over the pulled pork and work through until fully absorbed.

SLOW-COOKER BRAISED BEEF, PORK AND BLACK BEANS

Steps:

• Soak beans in cold water 8 hours or overnight.
• Spray 6-quart slow cooker with cooking spray.
• Heat 12-inch skillet over medium heat. Add bacon; cook until crispy and brown. Using slotted spoon, transfer bacon to slow cooker. Season pork shoulder with 1/4 teaspoon of the salt and 1/4 teaspoon of the pepper. Increase heat to medium-high. Cook pork in bacon drippings 3 minutes on each side or until well browned. Transfer pork to slow cooker.
• Season chuck evenly with remaining 1/4 teaspoon salt and 1/4 teaspoon pepper. Add to skillet; cook about 3 minutes on each side or until well browned. Place in slow cooker. Reduce heat of skillet to medium; add onions to skillet. Cook about 4 minutes or until softened. Add 4 cloves garlic; cook 1 minute. Transfer to slow cooker. Stir to combine.
• Drain beans; add beans, broth and ham hock to slow cooker. Cover; cook on Low heat setting 8 hours or until beans and meat are tender.
• Remove ham hock; let cool enough to handle. Remove meat from hock; shred into small pieces, and return to slow cooker. Stir in vinegar.
• Meanwhile, cut away tough stalks and stems from collard greens. Wash collards thoroughly. Stack up several leaves, and roll up lengthwise in a bundle; cut them into 1-inch strips. Repeat until all leaves are shredded.
• In 12-inch skillet, heat oil over medium heat. Add 4 cloves garlic; cook about 2 minutes or until starting to brown. Add the greens; toss well with oil and garlic. Cook 2 to 4 minutes or until wilted. Season with 1/2 teaspoon salt and 1/2 teaspoon pepper.
• Serve beef, pork and beans over white rice with collard greens and orange segments.

BEER-BRAISED PORK CHOPS

Steps:

• Combine flour, salt, and pepper in a large resealable plastic bag. Add pork chops and shake well to coat thoroughly.
• Melt butter in a large skillet over medium-high heat. Add olive oil and heat until sizzling. Add pork chops in a single layer. Saute until browned on one side, 1 1/2 to 2 minutes. Turn pork chops over and cook for an additional 1 1/2 to 2 minutes. Transfer pork chops to a plate.
• Add beer, vinegar, mustard, brown sugar, and rosemary to the skillet and mix well. Bring to a boil over medium-high heat. Return pork chops to the skillet, cover, and reduce heat to medium-low. Simmer until pork chops are no longer pink in the center, 10 to 12 minutes. An instant-read thermometer inserted into the center should read 145 degrees F (63 degrees C).
• Transfer pork chops to a plate. Increase heat to medium and boil pan juices in the skillet until thickened, whisking often, about 3 minutes. Top pork chops with sauce.

BLACK BEAN & PORK SOUP

Steps:

• Cut your pork loin in thirds.
• Use plastic wrap and pound the pork until 1/4-inch thick.
• Season with salt and pepper and cook the pork in a little oil until done ( I use my soup kettle). Cut into cubes after it rests awhile. Set a side.
• Add the onion fresh garlic and pepper flakes & cook 5 minutes.
• Add carrot and corn cook 5 minutes.
• Add your soup base to the bean liquid and add water until you have 2 quarts of liquid.
• Add liquid, dry spices, diced tomato, lime (squeeze and drop in).
• Portion beans into 2 parts, crush 1/2 into paste, add all to soup.
• Now add the cubed pork.
• Cook 30 minutes and remove the lime rind.
• After 2 hours add milk and simmer 2 more hours until the beans and meat are tender.
• Serve with dollop of sour cream and chopped green onion.