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You Asked For It


Take your time making Lupie’s roast pork

By Robin Domeier
You Asked For It
Restaurant writer Robin Domeier tracks down Charlotte restaurant recipes that readers have requested. Domeier is owner of Nibbles Personal Chef.

More Information

  • Lupie’s Café

    ADDRESS: 2718 Monroe Road, Charlotte, and 101 N. Old Statesville Road, Huntersville.

    HOURS: 11 a.m.-10 p.m. Monday-Saturday, closed Sunday (Charlotte); 11 a.m.-9 p.m. Monday-Thursday, 11 a.m.-9:30 p.m. Friday-Saturday, closed Sunday (Huntersville).

    PHONE: 704-374-1232 (Charlotte); 704-948-3959 (Huntersville).

  • Lupie’s Jalapeño Pork

    Depending on your oven, you may end up roasting the pork longer than six hours. Take care not to let all the liquid evaporate from the roasting pan. You can save some calories by refrigerating the pork before serving and removing the fat from the top.

    5 pounds bone-in pork butt

    1 (16-ounce) can Pabst Blue Ribbon beer, plus more if needed

    1 small white onion, peeled

    1 small green pepper, seeded and cored

    1/4 cup fresh jalapeños, seeded

    3 stalks celery

    1 tablespoon fresh lemon juice

    1 teaspoon dried basil

    2 teaspoons dried oregano

    1 tablespoon dried parsley

    1/2 tablespoons garlic powder

    1 teaspoon each salt and pepper, plus more for seasoning meat

    PREHEAT oven to 260 degrees. Season pork with salt and pepper.

    POUR the beer into the bottom of roasting pan with a rack. Place the pork on the rack. Cover the pan tightly with foil and place in the oven for about six hours. When it is ready, the pork should be nearly falling apart. Check occasionally and add more beer if necessary, 1/2 cup at a time.

    REMOVE the roasting pan from the oven. Reserve 1 cup of the beer/fat mixture from the bottom of the pan. Let the pork stand until cool enough to handle, then pull it apart into chunks and place in a casserole dish. Drizzle the beer/fat mixture over the meat. Increase oven heat to 350 degrees.

    COMBINE the onion, pepper, jalapeños and celery in a food processor. Pulse until finely chopped. Add the lemon juice, basil, oregano, parsley, garlic, salt and pepper and stir to combine.

    SPOON the jalapeño mixture over the pork and bake 20-25 minutes, just to slightly brown the topping.

    YIELD: 8-10 servings.

  • More information

    Are you looking for a recipe from a Charlotte-area restaurant? Send your requests to Robin Domeier, Include your name, why you like the recipe, the area where you live and the restaurant’s location.

Ann and Louis Shaffner of Rock Hill write: “Please include the slow-cooked roast pork Friday special with the jalapeño dry rub at Lupie’s on Monroe Road. Everyone is so crazy about it; you have to get there early before they give it (all) out.”

The Shaffners will no longer have to wait until Fridays or worry about this special running out. Lupie’s chef Amanda Dickinson provided this recipe.

Making it does require a time commitment. If you plan on having it for dinner, you should start roasting it no later than 10 a.m. Dickinson warned me it might take longer than six hours, and I wish I’d paid attention. Since I wasn’t planning on having the pork for dinner, I didn’t start roasting it until just after 4 p.m. Big mistake, as it wasn’t ready until after midnight.

I thought the pork might be spicy, given the amount of jalapeño. But heat doesn’t dominate the dish. Instead, there’s a fairly strong yeasty, beer flavor. Before pouring the beer/fat mixture over the top, be sure to admire the amber-colored liquid that is the result of those long hours of cooking.

The pork can be eaten as it is or piled on toasted buns for sandwiches.

Robin Domeier is owner of Nibbles Personal Chef.

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