Beer-braised Pork Butt
Over the years, we have amassed a large collection of Dutch oven recipes, and we enjoy sharing them
with others who appreciate this form of cast iron cooking. The popularity of Dutch oven cooking has increased
greatly over the past several years as many people discover the benefits of using these cast iron pots and
associated pieces of cast iron cookware. Most of our recipes can be used for indoor cooking in your oven or
outdoors in a more traditional campfire setting.
This meal is delish and the sauce is so good that even leftovers taste as flavorful the next day; perfect
for a tasty sandwich. A quick advice: Let it stand in the refrigerator for 24 hours after applying the rub, 4-6
hours would work indeed, but 24 hours really help get the spice deep into the meat. Yummy!
Ingredients:
5 lb Boneless Boston pork butt
1 Whole baking potato or Idaho potato; peeled 1" cubes
1 Whole sweet potato; peeled 1" cubes
2 Stalks celery; diced
2 md Onions; diced
8 Cloves garlic; minced
1 Whole plum tomato; diced
48 oz Dark beer; Guinness Stout
Coarse salt and freshly ground pepper; to taste
1 Whole turnip; peeled 1" cubes
1 Celeriac; peeled and diced
2 Parsnips; peeled and diced
2 Carrots; peeled and diced
1/2 c Balsamic vinegar
3 tablespoons Vegetable oil
1/2 c Parsley; chopped for garnish
Cooking Instructions:
Prep time: 20 minutes
Cooking time: approx. 4 hours
Cooking Steps:
- Pre-heat the oven to 250 degrees F.
- Rub the pork but with oil and season with salt
pepper.
- Using your Dutch oven cook the meat fat-side down over medium high for about
5 minutes or until brown on each sides.
- Remove the meat and drain off the excess fat, leave enough to saute onions,
garlic, celery for about 5 minutes or until translucent.
- Add the tomato and deglaze the Dutch oven with balsamic vinegar. Add and pour
the beer and return the meat to the Dutch oven.
- Cover and let it simmer over high heat before transferring to the oven and
let it cook for about 3 hours.
- Remove the Dutch oven from the oven and get rid of the excess fat. Add the
remaining vegetables, cover and return to the oven to cook for 45 to 60 minutes
more.
- Slice and garnish with
parsley.
Our Dutch oven recipes are primarily used with
cast iron dutch ovens, but you may also use
them with
aluminum dutch ovens or
enameled dutch ovens. If you are new to dutch oven
cooking, we recommend you consider buying cookware made by a reputable manufacturer such a Lodge, Le Crueset,
Staub, All-Clad, Mario Battali, Calphalon and Emerilware. We check prices regularly for dutch ovens and by far
the best prices have always been found at Amazon.
|