Want to take a trip to the Caribbean right from your kitchen? Give this simple dish a try. The best part? You get to use beer to marinade, to cook, and to pair with this dish too! This time, I used a blonde beer by Fireman’s Brew–a local brewery owned by 2 former Los Angeles-based firemen. I’m on FIRE!
I love to cook with beer! Have you checked out my recipe for Beer-Braised Carnitas? I really enjoy the depth of flavors that develop from marinating the protein in beer , then letting all the juices keep it moist in the roasting process. As it is very traditional in the Caribbean, I am cooking with banana leaves; these add an amazing flavor to any roast or steamed dish. By the way, don’t be intimidated by them. You can find them in most Latino markets and they’re very affordable. They can be used fresh or frozen; either works for this recipe!
Beer-marinated roasted pork in banana leaves
- ¼ tsp turmeric
- ¼ tsp smoked paprika
- ¼ tsp coriander seed, ground
- 1 tbsp shallots, minced
- 1 tbsp virgin coconut oil, warm/liquid
- Coarse sea salt
- Freshly ground pepper
- 2.5 lb pork shoulder
- 2 garlic cloves, sliced
- 8-oz Fireman’s Brew blonde beer
- Banana leaves (4-5 large pieces ~16×16)
In a small bowl combine turmeric, smoked paprika, coriander, and shallots. Add coconut oil and whisk to blend; season with salt and pepper. Pour over pork and rub with hands all over. Using thongs, transfer pork to a large re-sealable plastic bag and add garlic and beer. Close bag and shake to distribute the liquids; let marinade outside of the refrigerator for 30 minutes (or in the refrigerator, overnight).
Preheat over at 375° F
Line the bottom of a deep baking tray with a banana leaf. Remove pork from bag, place on plastic board or platter; make sure to save beer marinade in plastic bag. Use 1-2 leafs to wrap completely around pork and set on the tray; then pour marinade over. Cover tray with a piece of banana leaf to preserve moisture.
Place tray in oven and roast for 2 hours. Remove from oven, let it rest for 10 minutes before serving.
Serve a few pieces of pork over brown pineapple rice (see recipe below) and drizzle beer sauce. Garnish with fresh avocadoes and a lime wedge.
Pineapple Brown Rice
- 2 tbsp virgin coconut oil
- ½ cup brown onions, chopped
- 2 cups brown rice, cooked
- ½ cup fresh pineapple, chopped
- ¼ cup roma tomatoes, chopped
- 1 tbsp cilantro, chopped
- 1 tsp lime juice
Set sauté pan over medium-high heat; add oil when pan is hot and allow to liquefy. Add onions and cook until translucent, for a few minutes, then season with coarse sea salt and freshly ground pepper. Add brown rice to the pan and cook for a couple of minutes, stirring often. Add pineapple, stir, and turn off the heat.
Transfer rice to a bowl; add fresh tomatoes , cilantro, and lime juice and stir to combine. Serve immediately.