So this is an adaptation of a recipe from the BBQ Bible. I made it today and it was damn tasty, worked quite nicely with my hoppy summer ale:
For the brine: Let this sit for at least 12 hours but 48 is better
A big chunk of pork (I like to use a shoulder, or "boston butt" however i have done chops with good results)
1-2 Cups fresh citrus juice (anything really just make sure it is on the sour side)
5-20 cloves of garlic, minced
two big pinches of both dried oregaon and cumin
a glug of olive oil
a hand full of fresh choped cilantro, parsley or thyme
and the rest of the homebrew in you glass
Now (12-48 hrs later) cook this low and slow till it falls off the bone (or pulls apart if you dont have a bone)
Make some Mojo: ~1 1/2 cup if you think you need more or less figure it out, you all are smart
Get youself about 1 Cup of fresh citrus juice (a heavy on the lime is good but feel free to use anything to you like)
Put about 1/2 olive oil in a sauce pan on med heat
Toss in 4-20 sliced cloves garlic (you can do it Goodfellas style if you have the time and/or skill otherwise just hack the shit up)
Toast the garlic (in the oil) till golden DONT OVER COOK IT!! it will be bitter and burnt. Take it off the heat.
Now gently pour your citrus into your garlic oil (it may splatter)
Toss in a couple of big pinches if dried oregano and thyme and salt and pepper to taste (it should be sour and salty)
Add fresh chopped cilantro or parsley to taste.
And finnish off with a light beer (pref. a homebrew)
Make sure to SHAKE THE HELL out of the mojo before using it.
I made some great sandwitches out of this recipe with some toasted hoggie rolles and swiss cheese hope you guys enjoy.
"You better learn from other people's mistakes cause you wont live long enough to make them all yourself" -My dad feeling the need to give fatherly advice after a few homebrews
