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Categories:
pork butt vegetable oil Coarse celery onions garlic tomato balsamic vinegar stout baking potato sweet potato cubes parsnips carrots parsley
Viewed: 63 - Published at: 3 years agoIngredients
- 5 lb boneless Boston pork butt
- 3 Tbsp. vegetable oil Coarse salt Freshly-grnd black pepper
- 2 x celery stalks diced
- 2 med onions diced
- 8 x garlic cloves chopped
- 1 x plum tomato diced
- 1/2 c. balsamic vinegar
- 4 bot dark beer - (12 ounce ea), preferably Guinness Stout
- 1 x baking potato peeled, and cut into 1" cubes
- 1 x sweet potato peeled, and cut into 1" cubes
- 1 x turnip peeled, and cut into 1" cubes
- 1 x celeriac peeled, diced
- 2 x parsnips peeled, diced
- 2 x carrots peeled, diced
- 1/2 c. minced parsley
Method
- Heat oven to 250 degrees.
- Rub pork butt with oil, and season liberally with salt and pepper.
- In a large Dutch oven, over medium-high heat, place meat fat-side down, and brown, about 5 min on each side.
- Remove meat from pot, and pour off most of the remaining fat, reserving sufficient to saute/fry the onions, celery, and garlic till translucent/soft, about 5 min.
- Add in tomato, and deglaze the pot with balsamic vinegar.
- Pour in beer, and return meat to pot.
- Bring to a simmer over high heat, and cover.
- Transfer to oven for 3 hrs.
- After 3 hrs, remove pot from oven, and skim off any excess fat.
- Add in remaining vegetables, and cover.
- Return to oven for 45 to 60 min.
- When finished cooking, the meat and vegetables should be fork tender.
- To serve, slice meat across the grain.
- Arrange meat slices on platter with vegetables, and sprinkle with parsley.
- Serves 6.
