Culinary Disasters

 When I did this dish the meat turned out amazing but definately was a lot fattier than I would have liked.  I originally only simmered it for an hour and I think 30 more minutes would have done wonders for getting more of the fat out of the meat. 

For this dish you are going to need:

• 1 4-5 lb boston butt bone-in (upper part of the pork shoulder) tied with kitchen twine so it stays together when cooking
• 12 ounces of your favorite beer
• 1/4 cup of cider vinegar
• Cup of chicken stock
• 1 large onion medium diced
• 1 carrot medium diced
• 2 TB of unsalted butter
• 4 TB of dijon mustard
• 4 TB of bread crumbs
• Kosher salt and pepper

Salt and pepper the boston butt.  Over high heat in a large container with a lid melt the butter.  Once the butter has melted add in the boston butt and brown (about 3-5 minutes a side).

Once the butt is browned, remove from the pan, and dump the butter out.  Add in a TB of oil and cook the onion and carrots till soft (5 minutes) with a pinch of salt and pepper.

Once the onions and carrots are soft add in the beer and cider vinegar.  Reduce by 1/2.  Add the chicken stock and bring to a boil.  Once a boil has been reached reduce to a simmer and add the butt back, cover, and leave along for 45 minutes.  After 45 minutes flip the butt, cover, and wait another 45 minutes. 

After an hour and a half.  Remove the butt from the pan and set in a strainer to drain all the excess liquid out of it.  Take the pan and strain the mixture into a smaller sauce pan.  Discard the vegetables. 

We want to quickly cool down the sauce pot to bring all the fat to the top of the pan.  For this we are going to use an ice bath.  Basically fill a larger container than your sauce pan with ice.  Add the sauce pan on top of the ice and wait a couple minutes.  All the fat will harden at the top of the pan and using a skimmer remove it.

Once the fat has been removed go ahead and add the pan back to the burner over medium-high heat.  Add 2 TB of the dijon mustard to the sauce and simmer for 20-25 minutes.

While the sauce is simmering away preheat your oven to 450 degreees.  Take the butt and rub the remaining dijon mustard over it. 

Cover the butt in the breadcrumbs to create a crust. 

Place in the oven for about 15 minutes or until it is golden brown.  Let the meat rest for 10 minutes.  Slice the meat and serve with the sauce drizzled over top.

Tags: pork, All //