Braised food

Recipe: Sweet and Spicy Braised Pork Butt Becomes Spoon-Tender After Several Hours in the Oven

For 6 persons

Pork butt, also called Boston butt, ends up being tender and flavorful when cooked slowly – about 3 1/2 hours – in the oven. Add a hot sauce mixed with ketchup, molasses, apple cider vinegar and chipotle peppers. You can also use pork shoulder, a similar cut (they are interchangeable here). The dish is even better cooked in advance. After braising, let the meat cool and cut it into pieces or grate it. Refrigerate the meat and the sauce separately, which makes it easier to remove the frozen fat on the sauce. Serve the pulled meat in pulled pork sandwiches, tacos, or on a baked sweet potato or baked dogfish. Nestlé chunks of pork on buttered mashed potatoes.

1 boneless pork butt or pork shoulder (4 to 4 1/2 pounds), tied with butcher’s twine or netting
Salt, to taste
2 vegetable oil
1 medium onion, coarsely chopped
1 red bell pepper, cored, seeded and coarsely chopped
2 garlic cloves, minced
chipotle peppers in adobe sauce, chopped
1 tablespoons chipotle pepper sauce
cup of apple cider vinegar
1 ketchup cup
2 molasses
1 tablespoons spicy brown mustard or Dijon mustard
1 cup of water
1 teaspoon of dried oregano
½ ground allspice

1. Set the oven to 350 degrees. Have a deep 6-quart flameproof saucepan on hand.

2. If the pork is in a tight tenderloin, cut some of the twine so that more of the meat is exposed for browning. Sprinkle the pork with salt.

3. In the flameproof casserole over medium heat, heat the oil. Add the pork and brown for about 10 minutes, turning the meat every few minutes to brown all sides. Transfer the meat to a large bowl.

4. Add the onion and bell pepper to the skillet. Cook, stirring occasionally, for 5 minutes or until beginning to brown. Stir in garlic and chipotle peppers and cook, stirring, for 1 minute more. Add chipotle sauce and vinegar. Mix well to scrape up the golden bits. Stir in ketchup, molasses, mustard, water, oregano and allspice. Return the pork to the skillet with any juices in the bowl. Cover the pan.

5. Transfer to oven and cook pork, turning every hour, for about 3 1/2 hours, or until very tender when pierced in a few places with a kitchen fork. Remove from oven.

6. Gently transfer the pork to a cutting board. Let it sit at room temperature until cool enough to handle. Cut meat into large chunks, remove and discard clumps of fat. Or shred the pork with your fingers or two forks.

7. Use a large metal spoon to skim the fat from the surface of the sauce. If making ahead, refrigerate the sauce separately and when the fat sets, pour it over the top.

8. Return the meat to the pan with the braising sauce. Bring to a boil over medium heat and simmer the liquid for a few minutes to warm it up.

Lisa Zwirn

For 6 persons

Pork butt, also called Boston butt, ends up being tender and flavorful when cooked slowly – about 3 1/2 hours – in the oven. Add a hot sauce mixed with ketchup, molasses, apple cider vinegar and chipotle peppers. You can also use pork shoulder, a similar cut (they are interchangeable here). The dish is even better cooked in advance. After braising, let the meat cool and cut it into pieces or grate it. Refrigerate the meat and the sauce separately, which makes it easier to remove the frozen fat on the sauce. Serve the pulled meat in pulled pork sandwiches, tacos, or on a baked sweet potato or baked dogfish. Nestlé chunks of pork on buttered mashed potatoes.

1 boneless pork butt or pork shoulder (4 to 4 1/2 pounds), tied with butcher’s twine or netting
Salt, to taste
2 vegetable oil
1 medium onion, coarsely chopped
1 red bell pepper, cored, seeded and coarsely chopped
2 garlic cloves, minced
chipotle peppers in adobe sauce, chopped
1 tablespoons chipotle pepper sauce
cup of apple cider vinegar
1 ketchup cup
2 molasses
1 tablespoons spicy brown mustard or Dijon mustard
1 cup of water
1 teaspoon of dried oregano
½ ground allspice

1. Set the oven to 350 degrees. Have a deep 6-quart flameproof saucepan on hand.

2. If the pork is in a tight tenderloin, cut some of the twine so that more of the meat is exposed for browning. Sprinkle the pork with salt.

3. In the flameproof casserole over medium heat, heat the oil. Add the pork and brown for about 10 minutes, turning the meat every few minutes to brown all sides. Transfer the meat to a large bowl.

4. Add the onion and bell pepper to the skillet. Cook, stirring occasionally, for 5 minutes or until beginning to brown. Stir in garlic and chipotle peppers and cook, stirring, for 1 minute more. Add chipotle sauce and vinegar. Mix well to scrape up the golden bits. Stir in ketchup, molasses, mustard, water, oregano and allspice. Return the pork to the skillet with any juices in the bowl. Cover the pan.

5. Transfer to oven and cook pork, turning every hour, for about 3 1/2 hours, or until very tender when pierced in a few places with a kitchen fork. Remove from oven.

6. Gently transfer the pork to a cutting board. Let it sit at room temperature until cool enough to handle. Cut meat into large chunks, remove and discard clumps of fat. Or shred the pork with your fingers or two forks.

7. Use a large metal spoon to skim the fat from the surface of the sauce. If making ahead, refrigerate the sauce separately and when the fat sets, pour it over the top.

8. Return the meat to the pan with the braising sauce. Bring to a boil over medium heat and simmer the liquid for a few minutes to warm it up.Lisa Zwirn