But, it's Beer Butt Pork Butt!
By
Monica H
@MonisiaH
1
This recipe calls for use of a cast - iron dutch oven. The result is a perfect, fall-apart, tender, moist pork butt!
Ingredients
- lb
- pork butt (bone-in is ok) (for this recipe, my meat was 18 lbs)
- 2 Tbsp
- olive oil
- 1 Tbsp
- honey
- 1 Tbsp
- apple cider vinegar
- 1 Tbsp
- balsamic vinegar
- 3 Tbsp
- salt
- 3 Tbsp
- minced garlic
- 1 tsp
- pepper
- 1 tsp
- curry
- 1/2 tsp
- onion powder
- 1/4 tsp
- ginger powder
- 1/4 tsp
- brown sugar
- dash of cinnamon
- 2 Tbsp
- high-smoke point oil (i used 1 tbs vegetable oil and 1 tbs coconut oil)
- 1
- medium-size carrot
- 1
- medium sized white onion
- 1 stalk(s)
- leek
- 1 c
- beer (room temperature)
- 1/2 c
- beef stock
- dill
- roasted peppers
- brie cheese
MARINADE:
FOR SEARING:
FOR ROASTING:
OPTIONAL GARNISH:
How to Make But, it's Beer Butt Pork Butt!
- 1Wash meat and dry with paper towel.
- 2Rub olive oil and honey all over the meat.
- 3Add rest of marinade ingredients to bowl, and whisk together.
- 4Pour marinade over meat.
- 5Using a spatula (or your hands), remove all marinate from bowl, and spread lovingly all over the meat.
- 6Cover tightly and marinate overnight (or at least 8 hours). If you have the time, turn it over at least once.
- 7When ready to start cooking, take meat out of fridge and let it come to room temp.
- 8Heat up oil in dutch oven until you see ripples on top, or until it sizzles when you sprinkle small amount of water into it off your fingertips.
** USE whatever oil you like which has a high smoke point (Veg oil, peanut oil, corn oil); I used combo of veg oil and coconut oil. - 9Carefully place your meat into the hot pan fat-side down. Leave meat down on each side for 3-4 minutes without disturbing it.
- 10Sear on all sides; you may need to use your tongs to hold up the meat when searing the short sides.
- 11Remove meat from pan and place on plate to let it rest. Turn burner off. Preheat oven to 250*.
- 12Roughly chop carrot, onion and leek.
- 13Add veggies to bottom of pot, making a "stand" for your roast.
- 14Place roast in pot, and add rest of veggies.
- 15Pour in beer and stock. Cover and place in oven for about 8 hours without peeking! (Times will vary - my 20 lbs roast took 8 hours at 250).
- 16After it is done, it should shred very easily with a fork and be extremely tender.
- 17Shred it up, leaving some larger chunks.
- 18Serving suggestion: Place shredded meat on one side of baguette. Top with sliced brie cheese. Place in an oven-proof bowl, and place in oven at 100 for about 5 minutes until cheese melts. Top with roasted peppers and dill. Pour some juice on it from dutch oven. DELISH.
About But, it's Beer Butt Pork Butt!
Course/Dish: Pork
Main Ingredient: Pork
Regional Style: American
Other Tag: For Kids
Hashtags: #Party, #roast, #Beer, #Dutch-Oven, #Pot-Roast, #slow-cook, #pork, #comfort-food, #sandiwiches, #large group
