fall apart pork. this is THE best shredded pork. douse it with bbq sauce (previous post) for a sammy, or use it naked to eat as a main dish, or filling for a taco/enchilada. this pork is so tender and delicious, you’ll eat ½ of it before you actually sit down to eat. it’s that good. another recipe adapted from the Bromberg Brothers. take 5 hours and do it. well, you aren't really doing anything...here’s how:
you’ll need:
1 food processor or blender
dutch oven with lid or a roasting pan and parchment paper and foil
1 2-3 pound pork butt (double the following marinade recipe if you are using a bigger butt)
8 cloves garlic
1 small onion
1 carrot
1 celery rib
2 tablespoons ground cumin
4 tablespoons coarse salt (if you are using fine, reduce amount by ½)
¼ cup h2o
beer(s)
place garlic, onion, carrot, celery, cumin, salt in processor and blend until smooth. add ¼ cup water (thru feed chute, if your processor/blender has one) and blend until combined and it is a smooth paste.
cover pork butt with veg puree, cover and refrigerate over night.
next day:
preheat oven to 350℉.
place butt and marinade in dutch oven/roasting pan. pour beer until butt is submerged ½ way. place lid on dutch oven or cover roasting pan with parchment paper then foil.
bake for 2.5 hours. remove lid and cook for an additional 2.5 hours. marinade/beer with be thick and dark and butt will be very tender.
remove from oven, let cool. eat. i know, you love me, i love me too.
you’ll need:
1 food processor or blender
dutch oven with lid or a roasting pan and parchment paper and foil
1 2-3 pound pork butt (double the following marinade recipe if you are using a bigger butt)
8 cloves garlic
1 small onion
1 carrot
1 celery rib
2 tablespoons ground cumin
4 tablespoons coarse salt (if you are using fine, reduce amount by ½)
¼ cup h2o
beer(s)
place garlic, onion, carrot, celery, cumin, salt in processor and blend until smooth. add ¼ cup water (thru feed chute, if your processor/blender has one) and blend until combined and it is a smooth paste.
cover pork butt with veg puree, cover and refrigerate over night.
next day:
preheat oven to 350℉.
place butt and marinade in dutch oven/roasting pan. pour beer until butt is submerged ½ way. place lid on dutch oven or cover roasting pan with parchment paper then foil.
bake for 2.5 hours. remove lid and cook for an additional 2.5 hours. marinade/beer with be thick and dark and butt will be very tender.
remove from oven, let cool. eat. i know, you love me, i love me too.
