Beer Braised Pork Butt Recipe

1. 1

   Heat oven to 250 degrees.

2. 2

   Rub pork butt with oil, and season liberally with salt and pepper.

3. 3

   In a large Dutch oven, over medium-high heat, place meat fat-side down, and brown, about 5 min on each side.

4. 4

   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.

5. 5

   Add in tomato, and deglaze the pot with balsamic vinegar.

6. 6

   Pour in beer, and return meat to pot.

7. 7

   Bring to a simmer over high heat, and cover.

8. 8

   Transfer to oven for 3 hrs.

9. 9

   After 3 hrs, remove pot from oven, and skim off any excess fat.

10. 10

    Add in remaining vegetables, and cover.

11. 11

    Return to oven for 45 to 60 min.

12. 12

    When finished cooking, the meat and vegetables should be fork tender.

13. 13

    To serve, slice meat across the grain.

14. 14

    Arrange meat slices on platter with vegetables, and sprinkle with parsley.

No additional tips available.