• Larry White

BEER BRAISED WILD BOAR ROAST W/ CHIMICHURRI ROJO & MEXICAN COWBOY BEANS

Updated: Aug 20



Here two worlds collide with a smoky version of the classic Argentinian chimichurri sauce and the hearty Mexican cowboy beans AKA (Frijoles Charros). These are served along side a super tender slow cooked wild boar roast that will have you forgetting all about fancy chops.


The smokey chimichurri is a great condiment that goes perfectly with pretty much any grilled meat and adds another depth of flavor to pork braises. The smokiness from the sauce comes from the smoked paprika. You can use any smoked paprika brand that you like (hot or sweet), I prefer Bourbon Barrel Foods.


To serve, I'd suggest some good ol' fluffy white rice or crispy potatoes, sauteed onions and warm tortillas fresh off the griddle.

INGREDIENTS


FOR THE BOAR

  • 1 - boneless boar shoulder roast (around 3 pounds)

  • 1 (12 ounce) bottle - Ale (I like Modelo Negro)

  • 1 teaspoon - ground cumin

  • 2 teaspoons - ground coriander

  • 1/2 teaspoon - dried thyme

  • 4 garlic cloves - chopped fine

  • 1/4 teaspoon - ground black pepper

  • 1/2 large onion - chopped

  • 1 tablespoon - kosher salt

  • 1 tablespoon - high smoke point oil

FOR THE BEANS

  • 5 slices smoky bacon - rough chopped

  • 3 garlic cloves - chopped

  • 1 onion - chopped

  • 2 cups - diced tomatoes

  • 1 large jalapeno - seeded and chopped

  • 2 1/2 cups - dried pinto beans (soaked 8 hours or overnight)

  • kosher salt and black pepper - to taste

  • 1/2 cup - tightly packed chopped cilantro

  • 7 cups - water

FOR THE CHIMICHURRI ROJO

  • 1 tablespoon - smoked paprika (sweet or hot)

  • 1 tablespoon - dried oregano

  • 1/2 cup - red wine vinegar

  • 1/2 cup extra virgin olive oil

  • 1 teaspoon - ground black pepper

  • 1 cup - chopped onion

  • 1 tablespoon - red pepper flakes (do not use if using hot paprika)

  • 1 head of garlic - minced

  • 1/2 cup - fresh cilantro chopped fine

  • kosher salt to taste

DIRECTIONS


FOR THE BOAR

  1. Set your oven to broil. Rub the pork roast all over with the oil and season with salt and all of the seasonings except the thyme. Place the pork in the oven no further than 5 inches away. Broil the pork on all sides until the meat is nicely browned.

  2. Lower your oven to 330 degrees.

  3. Place the pork in the vessel that you are braising in. Add the onion, thyme and beer. Cover with aluminum foil or a heavy lid and braise for about 2.5 hours or until a fork and penetrate the meat with ease.

  4. While the boar is cooking, start on your beans.

FOR THE BEANS

  1. Drain and rinse the soaked beans and then set aside

  2. Set the pot you are using to cook the beans over medium heat. Add the bacon and cook for 3 minutes or until some fat has rendered. Add the onions, garlic and jalapeno and cook for 8 minutes more, while stirring every minute or so.

  3. Add the beans and 7 cups of water to the pot. You want the beans covered by around 2 inches of water. Bring the beans to a simmer over medium high heat. Lower the heat to achieve a subtle simmer, partially cover the pot with a lid and cook for about 2.5 to 3 hours or until tender. Once the beans are tender add the tomatoes, cilantro and then season to taste with salt and pepper. The beans can be make up to 3 days prior to serving.



FOR THE CHIMICHURRI ROJO

  1. You can mix all of the ingredients together in a bowl with a whisk or fork, or you can pulse together in a food processor (do not puree the sauce). The sauce will keep in the refrigerator tightly covered for 1 week.

COOKS NOTES: You can make this entire meal the day before you plan to serve it. They all actually benefit letting them sit overnight to let the flavors develop a little more. Just make sure you keep the pork in its cooking liquid.