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but, it's beer butt pork butt!

(1 rating)
MonisiaH avatar
Recipe by
Monica H
@MonisiaH
Michigan City, IN

This recipe calls for use of a cast - iron dutch oven. The result is a perfect, fall-apart, tender, moist pork butt!

(1 rating)
yield 10 plus
prep time 15 Min
method Bake

Ingredients For but, it's beer butt pork butt!

  • lb
    pork butt (bone-in is ok) (for this recipe, my meat was 18 lbs)
  • MARINADE:
  • 2 Tbsp
    olive oil
  • 1 Tbsp
    honey
  • 1 Tbsp
    apple cider vinegar
  • 1 Tbsp
    balsamic vinegar
  • 3 Tbsp
    salt
  • 3 Tbsp
    minced garlic
  • 1 tsp
    pepper
  • 1 tsp
    curry
  • 1/2 tsp
    onion powder
  • 1/4 tsp
    ginger powder
  • 1/4 tsp
    brown sugar
  • dash of cinnamon
  • FOR SEARING:
  • 2 Tbsp
    high-smoke point oil (i used 1 tbs vegetable oil and 1 tbs coconut oil)
  • FOR ROASTING:
  • 1
    medium-size carrot
  • 1
    medium sized white onion
  • 1 stalk
    leek
  • 1 c
    beer (room temperature)
  • 1/2 c
    beef stock
  • OPTIONAL GARNISH:
  • dill
  • roasted peppers
  • brie cheese

How To Make but, it's beer butt pork butt!

  • 1
    Wash meat and dry with paper towel.
  • 2
    Rub olive oil and honey all over the meat.
  • 3
    Add rest of marinade ingredients to bowl, and whisk together.
  • 4
    Pour marinade over meat.
  • 5
    Using a spatula (or your hands), remove all marinate from bowl, and spread lovingly all over the meat.
  • 6
    Cover tightly and marinate overnight (or at least 8 hours). If you have the time, turn it over at least once.
  • 7
    When ready to start cooking, take meat out of fridge and let it come to room temp.
  • 8
    Heat up oil in dutch oven until you see ripples on top, or until it sizzles when you sprinkle small amount of water into it off your fingertips. ** USE whatever oil you like which has a high smoke point (Veg oil, peanut oil, corn oil); I used combo of veg oil and coconut oil.
  • 9
    Carefully place your meat into the hot pan fat-side down. Leave meat down on each side for 3-4 minutes without disturbing it.
  • 10
    Sear on all sides; you may need to use your tongs to hold up the meat when searing the short sides.
  • 11
    Remove meat from pan and place on plate to let it rest. Turn burner off. Preheat oven to 250*.
  • 12
    Roughly chop carrot, onion and leek.
  • 13
    Add veggies to bottom of pot, making a "stand" for your roast.
  • 14
    Place roast in pot, and add rest of veggies.
  • 15
    Pour in beer and stock. Cover and place in oven for about 8 hours without peeking! (Times will vary - my 20 lbs roast took 8 hours at 250).
  • 16
    After it is done, it should shred very easily with a fork and be extremely tender.
  • 17
    Shred it up, leaving some larger chunks.
  • 18
    Serving suggestion: Place shredded meat on one side of baguette. Top with sliced brie cheese. Place in an oven-proof bowl, and place in oven at 100 for about 5 minutes until cheese melts. Top with roasted peppers and dill. Pour some juice on it from dutch oven. DELISH.
  • Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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