Beer Braised Pork Sirloin Roast with Tequila, Lime & Mexican Spices

Ingredients

Tequila, lime and beer are all effective meat tenderizers, so this triple-tenderized slow-cooked pork roast melts in your mouth. The braising liquid has few ingredients, so it is important to use an excellent quality, very finely ground, complex blend of Mexican spices that will stand up to the extended cooking time and still offer up a range of flavours. This recipe makes enough for a party, but can easily be reduced by half or into thirds.  For Mexican pulled pork: fork-shred the pork and mix the shreds into slightly reduced broth (this works best the next day).

• 3- 1.3lb (600gr) pork sirloin roasts, trimmed of excess fat. Organic is best
• 5 tablespoons (75ml)  extra virgin olive oil (we prefer Domenica Fiore)
• 4 tablespoons salt-free & sugar-free super fine Mexican Spice blend
• 3 small limes
• 1 tablespoon icing sugar (to caramelize limes)
• 1 355ml (12oz) bottle of Mexican beer (we used Corona)
• 2 tablespoons (30ml) tequila
• 1 cup (250ml) low-sodium chicken or vegetable stock
• sea salt
• 1 each Anaheim and habanero chili, slices thin crossways (optional)

Methodology

Preheat oven to 325F (163C).  Rinse sirloin roasts and dry completely.  Coat thoroughly with extra virgin olive oil (1 tablespoon per) and then massage each roast with 1 tablespoon super-fine Mexican spice blend. Rough-cut spices won't adhere to the meat or distribute evenly.  Let seasoned meat rest until it reaches room temperature.

Pour 2 tablespoons of olive oil into a medium-hot, heavy bottom braising pan with tight-fitting lid. When oil is hot, gently lay pork roasts in and leave undisturbed for two minutes before checking. When golden brown, turn to brown the other three sides. Remove roasts from pan and set aside. Turn heat down to medium and add stock and beer, stirring until foamy.  Reduce heat and add tequila.  Simmer for a few minutes to cook off most of the alcohol, add final tablespoon of Mexican spice blend and turn back to high. After two minutes it will be safe to taste for seasoning.  Add salt as desired and turn heat off.

Cut each lime in half crossways, then each half in half cross ways. you will have 12 pieces - six ends and six rounds.  Sift the icing sugar on a saucer and dip one cut side of each piece of lime in sugar, and set aside sugar side up.   Heat a small saute pan to medium, and place lime pieces, four or six at a time into the pan.  Watch carefully, as the sugar caramelizes quickly.  Remove from pan when golden brown but not burnt.  Pressing the lime pieces down lightly helps release some juice and creates a lovely tart-sweet caramelized syrup.  Remove lime pieces from pan and set aside.

Return the braising liquid to a gentle boil, place the roasts and accumulated juices  in the pan evenly and tuck the lime pieces on and between the roasts.  Cover and place in the middle of the oven.  Set the timer for 60 minutes and check for internal temperature.   The recommended safe internal temperature is 160F*, but we feel comfortable at 145F, which means we remove the roasts at 130F and let them gain the extra 15 degrees at rest (but be sure to check again).  Thick roast may take 90 minutes to finish, while thinner ones will likely be done after 60 minutes.

Remove braising pot from oven and remove roasts from pot. Cover roasts with foil and let rest 10 minutes while you reduce the braising liquid in the braising pot, by one-third on the stove, over high heat.

Slice pork roasts into 1-inch (2cm) rounds and arrange on an angle on a heated platter.  Garnish with the lime pieces and the sliced peppers if using.  Season generously with the reduced braising liquid and serve the balance in a small heated jug (gravy boats lose heat quickly) with ladle.

This is a beautiful dish.  Serve with a rustic root vegetable mash, or a julienned jicima salad with lime vinaigrette.  Fresh corn on the cob, cut into 2-inch rounds and dressed with tabasco butter or lime vinaigrette - perfect summertime pairing.  Pair with Mexican beer or margueritas!!

*Always check government recommended internal temperature guides before cooking pork.

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