hmccafferty's Profile

I wanted to give your instructions and recipe the accolades they deserve. I just made this on Saturday for New Year's dinner in my first attempt at braising. I don't have enough space to list all of the compliments this dish received; the pork was soaked through, falling apart, and the most succulent piece of meat I think I have ever tasted.

The only things I changed were 1) using Chimay Trappist Ale, 2) adding a bit of bourbon to the juice, 3) including a bit of chili powder in lieu of the full amount of cumin (I thought I had more cumin than I did), 4) leaving all of the fat on, 5) adding a splash of orange juice and 6) I used a bit more brown sugar than the recipe called for.

This was a wonderful experience in my culinary self-education. Thank you so much!!