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
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lbpork butt (bone-in is ok) (for this recipe, my meat was 18 lbs)
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MARINADE:
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2 Tbspolive oil
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1 Tbsphoney
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1 Tbspapple cider vinegar
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1 Tbspbalsamic vinegar
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3 Tbspsalt
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3 Tbspminced garlic
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1 tsppepper
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1 tspcurry
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1/2 tsponion powder
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1/4 tspginger powder
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1/4 tspbrown sugar
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·dash of cinnamon
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FOR SEARING:
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2 Tbsphigh-smoke point oil (i used 1 tbs vegetable oil and 1 tbs coconut oil)
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FOR ROASTING:
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1medium-size carrot
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1medium sized white onion
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1 stalk(s)leek
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1 cbeer (room temperature)
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1/2 cbeef stock
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OPTIONAL GARNISH:
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·dill
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·roasted peppers
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·brie cheese
How to Make But, it's Beer Butt Pork Butt!
- Wash meat and dry with paper towel.
- Rub olive oil and honey all over the meat.
- Add rest of marinade ingredients to bowl, and whisk together.
- Pour marinade over meat.
- Using a spatula (or your hands), remove all marinate from bowl, and spread lovingly all over the meat.
- Cover tightly and marinate overnight (or at least 8 hours). If you have the time, turn it over at least once.
- When ready to start cooking, take meat out of fridge and let it come to room temp.
- Heat 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. - Carefully place your meat into the hot pan fat-side down. Leave meat down on each side for 3-4 minutes without disturbing it.
- Sear on all sides; you may need to use your tongs to hold up the meat when searing the short sides.
- Remove meat from pan and place on plate to let it rest. Turn burner off. Preheat oven to 250*.
- Roughly chop carrot, onion and leek.
- Add veggies to bottom of pot, making a "stand" for your roast.
- Place roast in pot, and add rest of veggies.
- Pour 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).
- After it is done, it should shred very easily with a fork and be extremely tender.
- Shred it up, leaving some larger chunks.
- Serving 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.
