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Beer Braised Boston Butt
1 5 to 6 lbs. bone-in Boston butt
1 medium sweet onion, finely chopped
2 tsp salt
1 tsp black pepper
2 cloves garlic, minced
12 oz. beer
32 oz. chicken stock
1 bag baby carrots
Pre-heat the oven to 300°F.
In a 6 to 7 quart Dutch oven, heat 4 tbs of olive oil over medium heat till simmering.
Add finely chopped onion.
Cook for twenty minutes until they are browned, then remove from the Dutch oven to a plate.
While the onions are cooking, season the Boston butt by lightly sprinkling the salt and pepper over the fat and opposite side of the meat.
The sides do not need to be seasoned.
Add additional olive oil if necessary to keep a slick surface.
Add the Boston butt fat side down.
Let it brown for five minutes.
Then brown each remaining side for one to two minutes each.
Remove from the Dutch oven to the plate with the onions.
Make sure the fat side is face up.
Add the garlic and stir for a minute to brown while scraping the bottom of the Dutch oven.
Add beer and continue scraping the brown bits off the bottom of the Dutch oven for 2-3 minutes.
Add chicken stock.
When steaming, but not boiling, return the Boston butt and onions to the Dutch oven, cover, and place in the oven for two hours and forty-five minutes.
When the time is reached, add the carrots and cook for one more hour.
Upon removing the roast from the oven, use a fork and peel off the fat cap.
Shred the meat for serving.