Bob Wakeman Recipe

Maple-Syrup & Beer Braised Pork

By Bob Wakeman bluecatfish1


Rating:
Serves:
6-8
Prep Time:
Cook Time:
Method:
Bake
Comments:

my dad taught me this while camping...

Blue Ribbon Recipe

Notes from the Test Kitchen:
The cooking method for this recipe makes it so tender! Set, forget it and enjoy!

Ingredients

6 lb
boneless pork butt.
8-10 clove
garlic
1/4 c
paprika
2 Tbsp
black pepper
1/2 tsp
each of thyme,and sage
1 tsp
garlic powder
1 tsp
onion powder
1 Tbsp
salt
4 c
pale ale beer
6
celery ribs,cut into large pieces
1 large
red onion,cut into wedges
1 1/2 c
grade b maple syrup
1/4 c
apple juice

Directions Step-By-Step

1
You will need a large 14" deep cast iron dutch oven with a lid.And a meat trivet.
In a mixing bowl combine paprika,black pepper,salt,garilc powder,onion powder,thyme. Mix well
2
Cut small slits in the pork butt. insert 8-10 cloves of garlic. Take rub mix and rub all over pork butt..
put meat trivet into bottom of dutch oven. Place oven over high heat,add 1/4 of apple juice to bottom of oven. Set pork butt in oven. Put lid on bake for 15-20 min.
3
With cloves and a hook remove oven from heat. Remove lid with lid lifter..
Mix beer and maple syrup until well blended. Place celery,and onion wedges around pork butt. pour beer,syrup mix over pork .Replace lid...
4
put dutch oven over med-low heat,Around 250. cook for 2 hours. ( you may have to add more beer-syrup mix as it cooks)..
remove from heat let it rest for 10-15 min slice and serve.

About this Recipe

Course/Dish: Pork
Main Ingredient: Pork
Regional Style: American
Other Tags: Quick & Easy, Healthy

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178 Comments

user
sallye bates grandedame
Feb 5, 2015
You won't be disappointed, Helen.

Hugs.
user
Andy Anderson ! WichitaChef
Feb 5, 2015
Helen, please do. Bob, is a wonderful cook. :-)
user
Helen Czar Halia
Feb 5, 2015
Thanks again, Andy. Will definitely give it a try.
user
Andy Anderson ! WichitaChef
Feb 5, 2015
Helen, I did 250 Fahrenheit.

The one thing I do like about oven cooking is the relatively even heating that the oven provides.

However, one of the beauties of campfire cooking, or on the stovetop, is the heat at the bottom of the pan is more intense, and based on temperature can cause some really yummy caramelization.

So, the next time I do this one it will be over an open fire. However, no matter how you cook it if you follow Bob's recipe... it's wonderful.
user
Helen Czar Halia
Feb 5, 2015
Thanks a bunch for your responses. Andy, at what temp in the oven?