Succulent Braised Pork Butt Roast

This Succulent Braised Pork Butt Roast, marinated in a rich concoction of spices and slowly cooked in a blend of beer and chicken stock, stands as a testament to the art of slow cooking. This dish, with its roots in the tradition of braising, transforms a simple cut of pork into a culinary delight, infused with flavors that are both deep and nuanced. At the heart of this dish is a 3-4 pound boneless pork butt roast, a cut known for its marbling and tenderness, making it the ideal canvas for the array of spices it’s about to embrace.

The preparation begins with the creation of a robust spice rub, a generous blend of cumin, salt, ground black pepper, garlic powder, paprika, chili powder, and brown sugar. Each spice is chosen for its ability to impart deep, complementary flavors to the pork, from the earthy warmth of cumin to the sweet heat of chili powder, all balanced by the molasses notes of brown sugar. This spice rub not only seasons the pork but also forms a crust that encapsulates every nuance of flavor during the cooking process.

Before the pork embarks on its slow journey to tenderness, it’s seared in extra virgin olive oil, creating a caramelized exterior that locks in the juices and sets the stage for the flavors to meld and intensify. The addition of quartered yellow onions and crushed garlic to the pot introduces a layer of aromatic sweetness, providing a foundation that enhances the natural flavors of the meat.

The deglazing of the pot with beer is a pivotal moment in the cooking process, as the alcohol lifts the browned bits from the bottom of the pot, integrating them into a sauce that will continue to build in complexity as it cooks. A lager or ale is preferred for its balanced flavor, which adds a subtle bitterness and maltiness to the dish without overwhelming the other ingredients. This is then combined with chicken stock, creating a braising liquid that gently cooks the pork to perfection, allowing it to absorb the amalgam of flavors from the spices, beer, and aromatics.

As the pork slowly braises in the oven, enveloped in this fragrant liquid, it undergoes a transformation. The connective tissues break down, and the meat becomes fork-tender, imbued with the rich, deep flavors of the spice rub and braising liquid. The result is a dish that is not only a feast for the palate but also a sensory experience, with the aroma of slow-cooked pork and spices filling the kitchen, evoking anticipation and warmth.

Serving this braised pork butt roast is a celebration in itself. The meat, tender and flavorful, can be shredded effortlessly, revealing a moist interior that glistens with juices. Accompanied by the softened, flavorful onions and a ladle of the reduced cooking liquid, each bite is a symphony of flavors — the sweetness of the brown sugar, the warmth of the spices, and the richness of the pork, all highlighted by the maltiness of the beer and the savory depth of the chicken stock.

This Succulent Braised Pork Butt Roast transcends the simplicity of its ingredients, offering a dish that is comforting yet sophisticated, which is perfect for a family dinner, a festive gathering, or simply as a testament to the joys of cooking. It’s a reminder of the magic that can be achieved with time, patience, and a little bit of spice, creating memories that linger long after the last bite.

Why is it called a pork butt roast?

The term “pork butt roast” might be misleading because it doesn’t actually come from the rear end of the pig. Instead, this cut is from the upper part of the shoulder from the front leg and is also known as a Boston butt. The name “butt” comes from pre-revolutionary New England and colonial America, where butchers in Boston packed this cut into barrels for storage and transport. These barrels were known as “butts,” hence the name Boston butt for the cut of pork. This method of packing and the regional association with Boston contributed to the cut’s name, which has stuck over the centuries. The pork butt roast is prized for its fat marbling, which renders down during cooking to create tender, flavorful meat, making it ideal for slow-cooking methods like braising, smoking, and slow roasting.

Succulent Braised Pork Butt Roast

5.0 from 1 vote

Course: MainsCuisine: AmericanDifficulty: Easy

Servings

6

servings

Prep time

30

minutes

Cooking time

3

hours 

40

minutes

Total time

3

hours 

50

minutes

Succulent Braised Pork Butt Roast is a tender, flavor-infused pork butt, slow-cooked in a rich blend of spices, beer, and chicken stock, creating a melt-in-your-mouth experience that’s deeply aromatic and satisfying.

Ingredients

• 3-4 pound boneless pork butt roast

• 2 medium yellow onions, quartered

• 6 cloves garlic, crushed

• 1 12-ounce beer

• 2 cups chicken broth

• 2 tablespoons extra virgin olive oil

• 2 tablespoons cumin

• 2 tablespoons salt

• 2 tablespoons ground black pepper

• 2 tablespoons garlic powder

• 2 tablespoons paprika

• 1 tablespoon chili powder

• 1/4 cup brown sugar

Directions

• Preheat the Oven:
  Preheat the oven to 350°.
• Prepare the Spice Rub:
  In a small bowl, mix together the cumin, salt, black pepper, garlic powder, paprika, chili powder, and brown sugar. This will be your rub for the pork butt roast.
• Season the Pork:
  Take the pork butt roast and pat it dry with paper towels. Rub the spice mixture all over the pork, ensuring it’s evenly coated on all sides. The dry rub will help to create a flavorful crust on the pork as it cooks.
• Sear the Pork:
  In a large Dutch oven or heavy-bottomed pot, heat the extra virgin olive oil over medium-high heat. Once hot, add the pork roast to the pot. Sear each side until browned, about 3-4 minutes per side. This process will lock in the flavors and create a delicious crust.
• Add Onions and Garlic:
  Remove the pork from the pot and set it aside momentarily. In the same pot, add the quartered onions and crushed garlic. Sauté for about 2-3 minutes, just until they start to soften and become fragrant.
• Deglaze with Beer:
  Pour the beer into the pot with the onions and garlic. Use a wooden spoon to scrape up any browned bits from the bottom of the pot. These bits are packed with flavor and will contribute to the sauce.
• Return the Pork to the Pot:
  Place the pork back into the pot, on top of the onions and garlic. Pour in the chicken stock until the pork is about halfway submerged in liquid. The combination of beer and chicken stock will create a rich, flavorful braising liquid.
• Braise the Pork:
  Bring the liquid to a simmer, then cover the pot with a lid. Transfer the pot to the preheated oven. Braise the pork for about 3 1/2 hours, or until it is very tender and easily shreds with a fork. The low and slow cooking process will allow the pork to absorb all the flavors from the spices, beer, and stock, making it incredibly moist and tender.
• Rest Before Serving:
  Once the pork is done, remove it from the oven and let it rest for about 15 minutes before shredding. This rest period allows the juices to redistribute throughout the meat, ensuring it stays moist and flavorful.
• Serve:
  Shred the pork with two forks, removing any excess fat if desired. Serve hot, accompanied by some of the cooking liquid and the soft, flavorful onions from the pot. This braised pork butt roast is perfect for tacos, sandwiches, or as the main course alongside your favorite sides.