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Ingredientes
- 5 lb boneless Boston pork butt
- 3 Tbsp. vegetable oil Coarse salt Freshly-grnd black pepper
- 2 x celery stalks diced
- 2 med onions diced
- 8 x garlic cloves chopped
- 1 x plum tomato diced
- 1/2 c. balsamic vinegar
- 4 bot dark beer - (12 ounce ea), preferably Guinness Stout
- 1 x baking potato peeled, and cut into 1" cubes
- 1 x sweet potato peeled, and cut into 1" cubes
- 1 x turnip peeled, and cut into 1" cubes
- 1 x celeriac peeled, diced
- 2 x parsnips peeled, diced
- 2 x carrots peeled, diced
- 1/2 c. minced parsley
Direcciones
- Heat oven to 250 degrees. Rub pork butt with oil, and season liberally with salt and pepper.
- In a large Dutch oven, over medium-high heat, place meat fat-side down, and brown, about 5 min on each side. Remove meat from pot, and pour off most of the remaining fat, reserving sufficient to saute/fry the onions, celery, and garlic till translucent/soft, about 5 min. Add in tomato, and deglaze the pot with balsamic vinegar. Pour in beer, and return meat to pot. Bring to a simmer over high heat, and cover.
- Transfer to oven for 3 hrs. After 3 hrs, remove pot from oven, and skim off any excess fat. Add in remaining vegetables, and cover. Return to oven for 45 to 60 min. When finished cooking, the meat and vegetables should be fork tender.
- To serve, slice meat across the grain. Arrange meat slices on platter with vegetables, and sprinkle with parsley.
- Serves 6.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 661g | |
| Recipe makes 6 servings | |
| Calories 590 | |
| Calories from Fat 194 | 33% |
| Total Fat 21.7g | 27% |
| Saturated Fat 5.7g | 23% |
| Trans Fat 0.28g | |
| Cholesterol 154mg | 51% |
| Sodium 230mg | 10% |
| Potassium 1355mg | 39% |
| Total Carbs 27.88g | 7% |
| Dietary Fiber 3.0g | 10% |
| Sugars 7.46g | 5% |
| Protein 51.33g | 82% |
