Ingredients
2 pounds Pork Loin fat trimmed)
3 tablespoons Brown Sugar
2 tablespoons Chili Powder
1 tablespoon Garlic Powder
1 teaspoon Salt (sea salt)
1 Onion (diced)
4 Scallions (thinly sliced)
3 teaspoons Garlic (minced)
2 teaspoons Cumin
2 teaspoons Chili Powder
1 teaspoon Cayenne Pepper
2 tablespoons Tomato PAste
1 Cauliflower (cut into florets)
15 ounces Diced Tomatoes (1 can)
12 ounces Beer (Negro Modelo)
Preparation
1.Preheat oven to 350 degrees F.
Rub pork with brown sugar, chili powder, and garlic powder and season with salt. Rub with 2 tablespoons olive oil and transfer to a parchment-lined baking sheet. Roast until center reaches 160 degrees F, 1 hour and 15 minutes. Let rest, then cut into small pieces.
Meanwhile, in a large pot or Dutch oven over medium heat, heat oil. Add onion, scallions, garlic, cumin, chili powder, and cayenne and cook until tender, 8 minutes.
Season with salt. Stir in tomato paste and cook, 1 minute. Add cauliflower, diced tomatoe
Add cauliflower, diced tomatoes, beer, and chicken broth. Add pork along with any juices and heat through.
