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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