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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Ingredients:
5 pound(s) boston butt prok roast |
2 tablespoon(s) olive oil |
1 yellow onion chopped |
1 head(s) garlic smashed & peeled |
3 sprig(s) fresh rosemary |
salt & pepper to taste |
1/2 teaspoon(s) ground cayenne |
2 teaspoon(s) dry ground mustard |
1 bottle(s) beer (12 oz) |
1/2 cup(s) molasses |
1/2 cup(s) cider vinegar |
4 - 5 cup(s) chicken stock |
Directions:
1. Pre-heat oven to 225 degrees F.
2. Trim excess fat from roast, save trimmimngs
3. In a dutch oven over med-high heat, heat olive oil
4. Add onions, garlic, salt, pepper and rosemary sprigs, cook until onions are translucent (about 5 min)
5. Add cayenne and mustard, cook 1 min more
6. Add beer and turn off heat
7. In a heavy skillet over high heat, render fat trimmings and discard chunks
8. Sear roast on all sides in pork fat until a golden brown crust forms on the meat (about 5 min per side)
9. Place seared roast in dutch oven with beer/onion mixture
10. Pour moasses over meat and let sit a few moments to allow sugars to seep into the meat
11. Add vinegar and enough stock to just cover the roast
12. Place in 225 degree oven for 8 to 12 hours.
13. Remove from liquid and let stand on wwire rack to drain until cool enough to work with. Scape off any excess fat and shred with two forks
14. Mix with your favorite BBQ sauce and ENJOY!
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