Ingredients

  • 2 Tbsp. flour
  • 2 tsp. cayenne
  • 1 tsp. dried lemon peel
  • 1 tsp. smoked paprika
  • ½ tsp. dried mustard powder
  • ½ tsp. salt
  • ½ tsp. pepper
  • 2 lbs. Cheek Meat, silver skin removed and cut into 1 ½ x 2-inch pieces
  • 2 Tbsp. olive oil
  • 1 sweet yellow onion, thinly sliced
  • 2 cups root beer, divided
  • ¼ cup soy sauce
  • 2 Tbsp. Worcestershire sauce
  • 1 Tbsp. prepared mustard
  • 1 Tbsp. molasses
  • 1 tsp. minced garlic

Details

Product:

Pork Cheek

Meal Course:

Lunch

Dish Type:

Entrée

Preparation

  1. Combine flour, cayenne, lemon peel, paprika, mustard powder, salt and pepper; toss pork cubes to coat.
  2. Heat oil in 4-quart stock pot; brown pork cubes and set aside. Add onion to pot; sauté until tender and browned. Stir in 1/2 cup root beer to help remove fond from bottom of pot.
  3. Add pork back to pot along with remaining 1 1/2 cups root beer and remaining ingredients. Cover and simmer 2 to 2 1/2 hours until tender.
  4. Remove meat; keep warm. Continue cooking sauce, uncovered, until reduced to thick syrupy glaze. Toss meat in glaze before serving.