Ingredients
2 lb. pork loin, fat trimmed
3 tbsp. brown sugar
1 tbsp. chili powder
1 tbsp. garlic powder
kosher salt
3 tbsp. extra-virgin olive oil, divided
1 large onion, diced
4 green onions, thinly sliced
3 cloves garlic, minced
2 tsp. ground cumin
2 tsp. chili powder
1 tsp. cayenne pepper
2 tbsp. tomato paste
1 large head cauliflower, cut into florets
1 15-oz. can diced tomatoes
1 12-oz. bottle lager (such as Negro Modelo)
3 c. low-sodium chicken broth
Preparation
Step 1Preheat oven to 350°. 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°, 1 hour and 15 minutes. Let rest, then cut into small pieces.Step 2Meanwhile, in a large pot or Dutch oven over medium heat, heat remaining oil. Add onion, green onions, 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 tomatoes, beer, and chicken broth. Add pork along with any juices and heat through.
