Wednesday, February 2, 2011

Pork Roast

It's the dead of winter. Which means one thing. We want what we can't have. Of course. In my house, we love some barbecue. Smoked all day, until it's tender and falling apart. Really, nothing could be better. And my husband does a fine job of it. But, for us, barbecuing season is over around Christmas. January and February just prove to be a little cold to tend a fire for several hours. Come spring, we (who am I kidding? Mike) will be back out there barbecuing with the best of them. But, for right now, we make due with this great recipe from the Lee Bros.

It starts with a heavy pot with a well fitting lid. I use this beloved pot from Le Creuset. It's a bouillabaise pot, and it's perfect for everything you can think of. I use it to stir fry, to deep fry, to braise in the oven. I use it for stews and soups, for boiling peanuts. You name it. I've cooked it in this pot. It's my favorite kitchen equipment, and I'm glad that Mike splurged on it one year for Christmas.

But, I digress. First you get a pot.

Brown the pork butt on all sides. This takes about 8-10 minutes per side, so it's not quick. But, it's well worth it for the flavor it brings to the table. This is a really big butt. I think it was about 7 pounds or so.

Once all sides are browned, place the butt so that the fatty side is up. This will help baste the meat during cooking, keeping it moist and flavorful. I pour flavored vinegar in as the braising liquid.

And now the tedious part. Baste. And baste some more. Cooked low and slow, basted forever and a day. The meat will turn out like this. Beautiful brown and crispy on the top, moist and flavorful inside. It will shred with 2 forks, very, very easily.

Serve with your favorite sauce. Winter barbecue. It'll put a little summer on your table, even with nastiness outside.

Oven Roasted Pork Butt
The Lee Bros Southern Cookbook
One large (at least 3-3.5 pound) pork butt, skin on, bone in
1 teaspoon oil
2 cups vinegar barbecue sauce
1 T cane syrup or sorhum (optional, but good)
1/2 cup chicken broth (optional again)
1/2 cup apple cider (optional)

Remove butt from fridge 2 hours prior to cooking to come to room temperature. Preheat the oven to 325 degrees. Sear each side of the butt until golden brown, about 8-10 minutes per side, in a hot pan with the oil.
Pour the barbecue sauce over the meat, and heat until the sauce simmers. Transfer to the oven, cover, and bake, basting every 15 minutes, until a meat thermometer registers 175 degrees, about 3.5 hours.
Optional part: transfer 1/4 cup of the cooking liquid to a saucepan. Add the molasses, broth, and cider, and bring to a simmer. Simmer vigorously about 6 minutes, until reduced by half. Baste the shoulder the the syrup, return to the oven, and turn the heat up to 425. Cook uncovered for 15 minutes more.
Lazy girl option: uncover the pork, turn the heat up to 425, and cook for 15 more minutes.
Remove the pork from the oven, let it rest for 10 minutes. Carve or pull the pork, and serve with your favorite sauce.

Vinegar sauce
2 cups white vinegar
2 T chili powder (use whatever you like; I like ancho for this)
1 t pepper
1 T salt
1 t sugar

In a jar with a tight fitting lid, put all the ingredients. Shake until well combined. This sauce will keep forever in the fridge.

This post is linked to Tasty Tuesday over at Balancing Beauty and Bedlam. Lots of great ideas there.

1 comment:

Leah Beyer said...

Oh my goodness, this looks yummy. Love cooking up hunk of meat! Can't wait to try this one. Found you over at Balancing Beauty and Bedlam.