This dish won’t help you become a vegetarian. My family, as I have said before, sometimes craves meat, and I can only get away with vegetarian offerings for a limited number of days-in-a-row. If you can reduce the number of days in a week that you serve meat for dinner, you are still moving in the right direction. Use this recipe for one of those days when you have to break down and satisfy those carnivore cravings. Help offset the resulting degradation to the planet by purchasing meat that is humanely raised. If you can find a local source for your pork, that is best. If your grocer has a source of meat that is not local but at least from a smaller, family farm, that is better than most. If the pigs were allowed lots of space to live and eat in, and were able to eat grass, they polluted the earth less than they would have if they lived in factory-farm conditions. Their healthy lives translate into healthier eating for you, too. If you have trouble buying this kind of meat because it costs more, you can justify it by eating cheap beans and rice another night. Also, it actually costs society more through the pollution costs that show up elsewhere. So if you can spend the money on more expensive local meat and still survive economically, you should do it.
Serves 8
2 ½ lbs. boneless pork shoulder, cut into bite-sized cubes
1 bottle barbeque sauce (read the label to make sure it does not have high fructose corn syrup; I like the Trader Joe’s brand). If you have an open bottle that is ¾ full, you can just use that amount and it will be fine
1 can or bottle of beer
2 garlic cloves, cut in half
2 cups water
Put all ingredients together in a pot and stir. Cover and bring to a boil, then reduce to a simmer. Simmer for 2 ½ hours. Uncover and continue to simmer for approximately 2 more hours to thicken sauce. Serve over brown rice, whole wheat couscous or mashed potatoes.