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MICHAEL SYMON Braised Pork Butt

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1 pork butt (bone-in, 4-5 pound)
3 tablespoons olive oil
1 large yellow onion (peeled and cut into chunks)
3 cloves garlic (peeled and smashed)
1 tablespoon cumin seeds
1 tablespoon coriander seeds
1 bottle beer (such as a pale Mexican-style lager)
2 cups chicken stock (or water)
kosher salt and freshly ground black pepper (to taste)

Preheat oven to 300ºF. Preheat stock in saucepan over medium heat.
Season pork butt on all sides with Kosher salt and freshly ground black pepper. Place a large, heavy-bottomed pot or Dutch oven over medium-high heat. Add olive oil and pork butt, and brown well on all sides. Remove browned pork from pan. Add the onions, garlic, coriander, cumin, a pinch of salt, and cook until the onions have softened, about 3 minutes. Add beer to deglaze the pan. Place the pork back into the Dutch oven, along with the chicken stock. Bring to a boil, then remove from heat, cover with lid and place in preheated oven. Braise until fork tender, about 3 to 3 1/2 hours.
– Cook the pork butt in a slow cooker! Or just simmer stove top.
– Make sure that the braising liquid comes up 3/4 of the way up the side of the pork. The top of the pork should not be submerged.

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