But, it's Beer Butt Pork Butt!
By
Monica H
@MonisiaH
1
Ingredients
-
lbpork butt (bone-in is ok) (for this recipe, my meat was 18 lbs)
-
MARINADE:
-
2 Tbspolive oil
-
1 Tbsphoney
-
1 Tbspapple cider vinegar
-
1 Tbspbalsamic vinegar
-
3 Tbspsalt
-
3 Tbspminced garlic
-
1 tsppepper
-
1 tspcurry
-
1/2 tsponion powder
-
1/4 tspginger powder
-
1/4 tspbrown sugar
-
·dash of cinnamon
-
FOR SEARING:
-
2 Tbsphigh-smoke point oil (i used 1 tbs vegetable oil and 1 tbs coconut oil)
-
FOR ROASTING:
-
1medium-size carrot
-
1medium sized white onion
-
1 stalk(s)leek
-
1 cbeer (room temperature)
-
1/2 cbeef stock
-
OPTIONAL GARNISH:
-
·dill
-
·roasted peppers
-
·brie cheese
How to Make But, it's Beer Butt Pork Butt!
- Wash meat and dry with paper towel.
- 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.