Confit Pulled Pork with Beer, Maple Syrup, and Spices

Origin and History of the Dish

Pulled pork originates from the Southern United States, where the slow cooking barbecue method allows the meat to cook slowly, resulting in a tender and juicy texture. In this version, Canadian maple syrup and Belgian Chimay Blue beer add a North American twist, with a spicy and complex flavor profile.

The roasted spices and slow cooking honor traditional techniques, while the European and North American influences modernize this dish, making it ideal for shared meals or gourmet presentations.

Ingredients

• 1 kg pork shoulder or Boston butt
• 100 g smoked bacon lardons (nitrite-free)
• 50 g butter
• 50 cl Chimay Blue beer
  (Behind its deep dark brown color, this beer reveals a bouquet of spices and fruity aromas, offering notes of brown sugar, caramel, dark fruits, and a hint of chocolate.)
• 10 cl maple syrup
• 1/2 tsp cayenne pepper
• 1 tbsp paprika
• 1 tbsp mustard seeds
• 1/2 tbsp coriander seeds
• 1/2 tbsp cumin seeds
• 1/2 tsp fresh ginger (grated)
• 1 tsp black peppercorns
• 1 tbsp dried thyme
• 1 head of garlic (halved)
• 3 red onions (sliced)
• 1 tbsp fine salt
• 1 tbsp raw cane sugar from Peru
  (This organic and fair-trade sugar stands out with its amber color and fine, granulated texture, offering subtle notes of vanilla and licorice.)

Preparation

1. Marinade

1. Toast the mustard, pepper, coriander, and cumin seeds in a dry skillet for 2-3 minutes.
2. Grind them into a coarse powder.
3. Add cayenne pepper, paprika, ginger, thyme, salt, and sugar.
4. Rub the pork with this spice mix.
5. Let marinate overnight or at least 1 hour.

2. Searing the Meat

1. Remove excess spices from the pork.
2. Sear the pork in a casserole with butter for 5-7 minutes, browning all sides for a caramelized crust.

3. Slow Cooking

1. Preheat the oven to 150°C (300°F).
2. In the same casserole, sauté the onions and bacon over medium heat for about 10 minutes until tender and caramelized.
3. Add the marinated pork, garlic, beer, and maple syrup to the pot.
4. Bring to a boil and stir to combine.
5. Cover the casserole and bake for 3 hours and 30 minutes, turning the pork halfway through.
6. The pork is ready when it’s tender enough to shred easily with a fork.

Serving

Shred the pork after slow cooking and serve it on slices of unsweetened spiced bread. Pair it with a green salad for a touch of freshness.

Pairing Suggestions

Beers

1. Chimay Blue: Its fruity and spicy profile enhances the dish's flavors.
2. Amber beer: A slightly caramelized beer with moderate bitterness, like an Amber Ale or a Bière de Garde.

Wines

1. Full-bodied red: A Malbec or Shiraz with fruity and spicy notes to complement the pork and spices.
2. Aromatic white: A Gewurztraminer or Viognier, whose sweetness balances the dish’s spiced and sweet flavors.

Non-Alcoholic Drinks

1. Craft sparkling apple juice.
2. Homemade lemonade with fresh ginger.

Side Dishes

1. Sweet potato purée with a hint of cinnamon and nutmeg.
2. Glazed carrots for a natural sweetness.
3. Fig or apple chutney for a tangy and fruity contrast.
4. Homemade coleslaw with red and white cabbage in a light yogurt dressing.
5. Corn cakes, inspired by Tex-Mex cuisine, for a crispy texture and slight sweetness.

This confit pulled pork is a celebration of fusion flavors, perfect for special occasions or a themed menu centered around beer and spices.