This beer braised pork butt is cooked very slowly at low heat. It is tender and extremely flavorful. It can be served on a plate with a side like mashed potatoes or polenta or in a sandwich.
This meat freezes very well so don’t hesitate to make a whole recipe if you only have four people to feed. YOu can use the left overs for making tacos or enchiladas or eating it like you originally did.
You can definitely make this braised pork butt in a slow cooker if you would like. Just make sure to brown the meat well before you place it in the pot. You should also go ahead and scrape the brown bits at the bottom of your pan and include them with the rest of your ingredients. This will add much to the final flavor.
Here is what you are going to need for this tender and delicious beer braised pork butt:
4 pounds pork butt — bone in
2 large carrots, peeled and cut into three inch pieces
2 stalks celery, quartered
½ a large yellow onion (or 1 small one), coarsely chopped
3 large garlic cloves, coarsely chopped
5 sprigs each of thyme, parsley and celery leaves, tied into a bouquet
1 tablespoon cumin
1 tablespoon salt
1 teaspoon ground black pepper
1- 12 oz. bottle of beer
2 cups beef broth
Preheat oven at 350 degrees.
Mix the cumin, salt and pepper in a small bowl.
Rinse and pat dry the pork. Liberally rub it with the salt, pepper and cumin mix.
Heat a braising pan. Add 2 tablespoons olive oil. Heat and add the pork. Brown pork evenly on all sides.
Remove pork from pan and add 1 more tablespoon olive oil.
Add carrots, celery, onion and garlic. Reduce the heat. Mix well and cook for a couple of minutes.
Deglaze the pan with a small amount of beer, scraping the brown bits at the bottom. Stir to mix and cook for 4 to 5
minutes, until the vegetables are soft and slightly browned.
Move the vegetables to the side forming a circle in the middle. Return the pork to the middle of the pan. Add the bouquet of herbs, the remaining beer and the beef broth.
Bring to a boil, cover and place in the oven.
Cook for 2 to 2 ½ hours, until meat is tender and can be separated with a fork.
Serve with mashed potatoes.
CALORIES 343.76; FAT 20.32 grs (sat 7.12; mono 8.52; poly 2.62); PROTEIN 32.76 grs ; FIBER 0.87 grs; CARBS 5.54 grs; CHOLESTEROL 112.49 mg; IRON 2.10 mg; SODIUM 625.90 mg; CALCIUM 48.42 mg