This recipe is liked by 0 person(s). |
Beer Braised Pork Butt
Nb persons: 0
Yield:
Preparation time:
Total time:
Source: Jean Porrett
5 lb | Boston pork butt |
4 bottles | stout beer |
3 tbsp | olive oil |
1 | Idaho potato |
Coarse salt | |
1 | sweet potato |
Ground black pepper | |
1 | turnip |
2 | celery stalks, diced |
1 | celeriac |
2 | onions, diced |
2 | parsnips |
8 cloves | garlic, minced |
2 | carrots |
1 | plum tomato, diced |
½ cup | parsley, chopped |
½ cup | balsamic vinegar |
Directions:
Heat oven to 250.
Rub pork butt with oil and season liberally with salt and pepper.
Brown each side in Dutch oven for 5 minutes.
Remove meat.
Sauté celery, onion, garlic until translucent.
Add tomato and deglaze pot with balsamic vinegar.
Add pork, stout beer and simmer over high heat, covered.
Transfer to oven for 3 hours.
Peel and cube vegetables.
Add vegetables to Dutch oven after 3 hours.
Cook for another 45 – 60 minutes.
Arrange meat slices on platter with vegetables.
Sprinkle with parsley.
Recipe uploaded with Shop'NCook recipe organizer software.
Display the recipe for printing
View the .scx source of the recipe
Download the .scx source of the recipe
Note: to save the .scx file to your disk, you may have to right-click (control-click on Macintosh) the link above.