Root Beer & Guava-Braised Pork

by
posted on January 26, 2014
** When you buy products through the links on our site, we may earn a commission that supports NRA's mission to protect, preserve and defend the Second Amendment. **

Ingredients:

  • 4 pounds pork
  • 1 can (8 ounces) tomato sauce
  • half a can of chipotle peppers
  • 2-3 serrano peppers, roasted, peeled
  • 16 ounces. root beer
  • 2 tablespoons guava jelly
  • 1/8 cup ketchup
  • 2-3 cloves garlic
  • 1 large onion, diced small
  • kosher salt, to taste
  • freshly ground black pepper, to taste
  • 1 teaspoon ground cinnamon
  • 1 tablespoon Mexican oregano


Directions:

1) In a heavy pot (preferably cast iron), sweat down onions in a small amount of oil till slightly caramelized. Add garlic and chilis along with the tomato sauce and deglaze with the root beer. Bring to a simmer and add the rest of the ingredients.

2) Allow to cool then add pork and marinate overnight.

3) The next day remove pork. Sear on all sides while bringing the marinade to a simmer, which now doubles as your braising liquid.

4) Braise the pork until fork-tender at 325 degrees for 3-4 hours.

5) When ready to serve, shred pork and serve in flour tortillas crisped in pork fat with sliced scallions and a dollop of sour cream if you choose. (Serves 4)

Matthew Cosenzo’s passion for food and the outdoors developed while growing up in a small central New Jersey town. The search for a summer job landed him in a fly-fishing pro shop where he soon taught fly-tying to his customers. His passion for fly fishing and hunting drove his desire to use his creativity, which in turn drove his pursuit in the culinary arts and eventually landed him in the nation’s finest culinary school.

He was enrolled in the Culinary Institute of America (cia) in Hyde Park, N.Y. His education enabled him to travel and work in the culinary field in California and throughout New York. Graduating from the CIA with a bachelor’s degree in restaurant and hotel management, Matt combined his passions to create simple, elegant and approachable meals.

Matt is a regular contributor to Cooking Wild Magazine, a publication dedicated to cooking anything you can hunt, fish or forage, and Bear Hunters Online. He is an avid bowhunter and has developed a love for big-bore revolvers. He enjoys the challenge of getting close to game.

Latest

Review Bansner And Co Custom Stocks Lead
Review Bansner And Co Custom Stocks Lead

Review: Bansner & Company Custom Rifle Stocks

A simple modification can make a world of difference. Whether you want the full treatment for your rifle, or just a stock to give an old friend a facelift, Bansner and Company has something to fit the bill.

2025 Reintroduction: Fiocchi Texas White Wing in Bulk Pack

Fiocchi of America has announced the return of its iconic Texas White Wing shotshell—now available in a bulk four-box field carton designed with dove hunters in mind.

Grassland Conservation Funds Available in Ohio

The Ohio Department of Natural Resources (ODNR) Division of Wildlife has $9 million in funding available for landowners who want to create grassland habitat that can support native wildlife, like northern bobwhite quail and other grassland-nesting birds.

New for 2025: Texas Hunter Products Trophy Quail Feeder

Texas Hunter Products has launched its the Trophy Quail Feeder, engineered to meet the diverse needs of landowners, hunters, and conservationists nationwide.

Hardware Review: Leupold VX-6HD Gen 2

This year Leupold introduced the VX-6HD Gen 2 series of scopes. Read our Hardware review of it here.

First Look: MDT Timbr Core Rifle Stock and Core Bottom Metal

MDT has announced that the Timbr Core Rifle Stock and Core Bottom Metal are now available.

Interests



Get the best of American Hunter delivered to your inbox.