Braised Boston Butt (Pork Shoulder)
Being a member of a meat share is tasty, educational, and adventurous. Summer-Fall '09 we participated in a veggie share through Paisley Farm, and now for Winter '09-'10 we're getting weekly distributions of different cuts of pork from The Piggery. You realize there's a whole world of 'undiscovered' edibles and so many tasteful but less popular varieties of food that you could only get from a farm share or the farmers market. Especially with the meat share, I've learned to enjoy paté and cook country style ribs. The assortment varies from week to week because there are only so many different cuts of meat per pig. Only at the supermarket can you get an unlimited supply of pork chops or bacon every week. There is so much more to enjoy than those few popular products. Last week we got a big Boston Butt. I love the name, and hopefully when I cook it tomorrow, I'll love the taste, too.
From the National Pork Board: The upper part of the shoulder, often called the Boston blade roast (also known as Boston-style butt), comes from the area near the loin and contains the shoulder blade bone. The Boston blade roast is a well-marbled cut. This versatile cut can be pot-roasted whole, cut up for stews or cooked over moist smoke in a smoker to transform it into classic pulled pork barbecue. Whether it is roasted, braised or barbecued, Boston blade roast becomes meltingly tender and deliciously flavorful.
About the name: Some pork cuts (not those highly valued, or "high on the hog," like loin and ham) were packed into casks or barrels (also known as "butts") for storage and shipment. The way the hog shoulder was cut in the Boston area became known in other regions as "Boston butt". (thanks to Wiki and other websites).
And now for the recipe that I will attempt tomorrow and let you know about my success...inspired by about.com and That's My Home -
Boston butt (seems like you can use any cut of meat, cheaper the better?)
Olive oil
Celery
Onion/Shallot
Carrots
Parsnips
Garlic
Tomato
Balsamic Vinegar
Dark Ale (I used Coors Light - don't ask why it was in the fridge - and the result was still fantastic. Lesson: use what you got)
Broth (I used water + concentrated chicken broth)
Add small amount of oil to dutch oven or oven-proof pot, heat, and sear boston butt stove-top until brown on both sides.
Remove meat from pot and add celery, onion, carrots, parsnips, and garlic. Sauté for a few minutes. Add tomato and balsamic.
Put the meat back in the pot, pour in some beer and broth (enough to nearly cover the meat), and bring just to a simmer.
Cover pot with lid and transfer to a 250-degree oven for 4 - 5 hours. Salt & pepper to taste.
Optional: add potatoes 45 minutes before removing meat from oven.
I think I'll serve with some barley and beer :)
You can prepare ahead of time and just reheat stovetop, with some add'l broth to make a mighty fine stew.
From the National Pork Board: The upper part of the shoulder, often called the Boston blade roast (also known as Boston-style butt), comes from the area near the loin and contains the shoulder blade bone. The Boston blade roast is a well-marbled cut. This versatile cut can be pot-roasted whole, cut up for stews or cooked over moist smoke in a smoker to transform it into classic pulled pork barbecue. Whether it is roasted, braised or barbecued, Boston blade roast becomes meltingly tender and deliciously flavorful.
About the name: Some pork cuts (not those highly valued, or "high on the hog," like loin and ham) were packed into casks or barrels (also known as "butts") for storage and shipment. The way the hog shoulder was cut in the Boston area became known in other regions as "Boston butt". (thanks to Wiki and other websites).
And now for the recipe that I will attempt tomorrow and let you know about my success...inspired by about.com and That's My Home -
Boston butt (seems like you can use any cut of meat, cheaper the better?)
Olive oil
Celery
Onion/Shallot
Carrots
Parsnips
Garlic
Tomato
Balsamic Vinegar
Dark Ale (I used Coors Light - don't ask why it was in the fridge - and the result was still fantastic. Lesson: use what you got)
Broth (I used water + concentrated chicken broth)
Add small amount of oil to dutch oven or oven-proof pot, heat, and sear boston butt stove-top until brown on both sides.
Remove meat from pot and add celery, onion, carrots, parsnips, and garlic. Sauté for a few minutes. Add tomato and balsamic.
Put the meat back in the pot, pour in some beer and broth (enough to nearly cover the meat), and bring just to a simmer.
Cover pot with lid and transfer to a 250-degree oven for 4 - 5 hours. Salt & pepper to taste.
Optional: add potatoes 45 minutes before removing meat from oven.
I think I'll serve with some barley and beer :)
You can prepare ahead of time and just reheat stovetop, with some add'l broth to make a mighty fine stew.
that looks ssoooo goood.
ReplyDelete