WEEKDAYS 1e|12c|p

Beer-Braised Pork Buns

Michael Symon
|
Servings: 12
|
moderate
|
2+ hr

Make these beer braised pork buns for dinner tonight!


  • Ingredients
  • step-by-step directions
Ingredients
Beer-Braised Pork Buns
  • 4 pound pork butt (boneless)
  • 1 tablespoons kosher salt (plus more to taste)
  • 1 tablespoon coriander seed (ground)
  • 1 tablespoon celery seed (ground)
  • 2-3 tablespoons olive oil
  • 1 large yellow onion (chopped)
  • 3 cloves garlic (chopped)
  • 2 bottles beer (such as an IPA-style beer, substitute water or stock)
  • 1 package Gua Bao buns
  • 1 recipe pickled red onions
  • 1 bunch cilantro (all but 2 inches of stems trimmed)
  • 2 limes (cut into wedges)
  • freshly ground black pepper (to taste)
Directions
  • Preheat oven to 300ºF.
  • In a small bowl, combine salt, coriander and celery seed. Season the pork generously on all sides with rub mixture.
  • Place a large, heavy-bottomed pot over medium-high heat. Add oil and heat until almost smoking. Add seasoned pork and sear on all sides. To the pot, add the onions, garlic, and a pinch of salt. Cook until the onions have softened, about 3 minutes. Add the pork back into the pot, along with the beer. Bring to a boil, then remove from heat. Cover with lid and place in the oven to braise until fork tender, 3 1/2 to 4 hours.
  • Remove from oven and allow to cool slightly. Remove pork to a cutting board. Roughly chop the meat and discard the bone. Transfer meat back into the pot with the liquid. Season with salt and pepper to taste.
  • Serve beer braised pork on a bun. Top with some pickled red onions, cilantro and a squeeze of fresh lime juice.
  • Helpful Tips:
    - After the meat is seared, transfer ingredients to a slow cooker. Cook on low for up to 8 hours! After chopping the meat, serve the pork family style in the slow cooker to keep warm!
    - Substitute pork buns with potato rolls or even a tortilla!

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