Malta is a lightly carbonated malt beverage, brewed from barley, hops, and water much like beer and it’s actually a great substitute for those that can’t drink alcohol. It has a dark caramel color and has ingredients such as molasses and sugar. It’s very popular among Hispanics and I know a few around me that grew up drinking it.
I, however, didn’t drink much of it in my childhood. I preferred Materva, which is another popular drink among Hispanics.
One day, I was walking down the aisle of the Latin America section of our grocery store (which isn’t very big to begin with) and came across the drink. I’m the weirdo that walks around the grocery store checking out ingredients and figuring out what I can do with it.
Except now we have two kids and the days of leisurely walking through the grocery store are long gone. I now make my list in aisle order to make sure we go fast. 30 minutes and done. OCD? Perhaps. But at least my head is still screwed on when we walk out.
I picked up a small case and brought it home to which my husband promptly asked me why since we don’t drink it. When I told him my idea, he was intrigued. I quickly explained the ingredients it has and how those flavors would be perfect for a roast.
It was a gamble but it works. And it works beautifully. The sauce at the end is sooooo good because the malta reduces enough to make it sweeter and compliments the pork.
AND! The best part of this recipe is 4 ingredients. Including the pork! The rub I use on the pork is my own and it’s the most amazing rub for meats. I don’t include it as an ingredient because truthfully once you make a batch, you can use it on just about anything else.
P.S. I’ll be posting what I do with the leftovers, too! Stay tuned for two more recipes out of this one. Yes, I said two!
- Three 7 ounce bottles of Malta
- 5 pound pork butt
- 3 onions sliced in quarters
- Barbecue Rub (my version on the blog)
- 1 cup of chicken broth
- If possible, marinade the meat the night before with the rub or for at least an hour before cooking.
- Preheat oven to 325 degrees.
- Place the onions at the bottom of a dutch oven or large slow cooker. Place the marinaded pork on top. Add all three bottles of Malta and chicken broth. Make sure the liquid is halfway up the meat, if not add more broth or water.
- Place in the oven for 5-6 hours or on low heat for 8 hours depending on the size of your pork butt.
- When it's done, take the fat off the top and shred the meat. The sauce is insane with the meat!
- It also freezes really well in ziplock bags. Make sure there's very little air before placing in the freezer. I add sauce to make sure it can be frozen flat.
This is the Malta I used for the recipe and if I can find it in my grocery store, I’m pretty sure you can find it in yours!
Before putting the liquid in…easy peezy.
Please, please make sure the liquid only goes half way up the meat! This is what makes the roast tender and juicy once it’s done!
See how the pork has shrunk from the fat and the liquid has reduced? My husband immediately started picking the meat before I could slap his hand away. Check out that sauce! Holy Moly.
I swear as my husband shredded the pork and I snapped some pictures, we were trying our hardest not to eat it all. The flavors were perfect.
Funny enough, Danny was a little sad it was going to the freezer for future meals.
Until I told him we were having some with black beans and rice for dinner.
He smiled. Crisis averted.