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1
Preheat oven to 350 degrees F.
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In a large bowl, combine all the ingredients, except the pork.
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Taste the marinade and season with more salt and pepper, if needed.
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4
If you want the dish to be spicy, add more jalapenos and serranos.
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Season pork lightly with kosher salt and pepper.
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Divide pork into 2 large roasting pans and pour the marinade over top.
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Toss to coat with the marinade.
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Cover each pan with foil and put into the preheated oven.
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Alternatively, the pork can be marinated in the refrigerator for a few hours.
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Bring to room temperature before baking.
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Bake the pork until tender and meat is falling apart, approximately 3 or more hours.
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While the pork is cooking, prepare the Shallot Root Beer Jus, Tangy Red Onions and Jalapeno Creme Fraiche.
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Remove the pork from the oven and shred the meat with forks, but leave it a bit chunky.
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Toss the shredded pork in the cooked marinade.
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Taste the meat and season, to taste.
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Keep warm.
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Assembly: Make sure the pork is heated.
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If you made it the day before and it was in the refrigerator, reheat the meat and the jus.
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The onions can be chilled or brought to room temperature but do not heat, in order to maintain the crunchy texture.
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Arrange few pieces of pork on each plate, then top with some Tangy Red Onions and garnish with a squeeze of Jalapeno Creme Fraiche.
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Poor the Shallot Root Beer Jus around the outside edge of the pork then garnish with chives or scallions.
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22
Food Network Kitchens have not tested this recipe and therefore, we cannot make representation as to the results.
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Heat a large stock pot over medium-high heat and add the oil and butter, Heat until melted and hot but do not burn the butter.
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Add the shallots stirring occasionally.
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Caramelize the shallots slightly, season with salt, to taste, and reduce the heat to medium-low.
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Allow them to soften about 5 minutes and then add the root beer.
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Bring the root beer to a simmer and reduce slowly for approximately 2 hours.
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Season, to taste.
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The flavor of the shallots should be prominent to reduce the sweetness from the root beer.
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30
Heat large saute pan over medium heat, add the oil and butter.
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Heat until melted and hot but do not burn butter.
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Add onions, stirring so that they do not brown.
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Cook, stirring occasionally, until they become translucent, about 5 minutes.
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Add the vinegars and turn heat down to medium-low, then season with salt and pepper, to taste.
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The onions will be really tart but you can add a tablespoon of sugar, at a time, to mellow it out a bit.
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You still want to keep that tanginess.
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Continue cooking for 20 minutes letting the vinegars absorb into the onions.
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The onions will release some water so you will strain that off when you finish cooking.
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Transfer the onions to a bowl and cover.
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Let the onions sit overnight in the refrigerator.
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Finely chop before serving.
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Jalapeno Creme Fraiche:
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3 containers creme fraiche (7 1/2 ounces each)
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3 jalapenos, seeded and minced
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Kosher salt and freshly ground white pepper
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In a bowl, add the creme fraiche and the jalapenos.
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Season, to taste, with salt and white pepper and stir to combine.
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Put into a squeeze bottle, with large tip so it won't get plugged from the minced jalapenos.
