Monday, March 7, 2011

Food Porn: Slow Roasted Pork Butt

IMG_6914

It’s hard to tell from the white plastic cutting board, but that’s a 6 1/2 lbs butt.  And that black cap of fat was sweet as candy.

Recipe from America’s Test Kitchen.

4 comments:

jtingermany said...

Nice! I did something similar for New Year's, and it was awesome. Getting a cut with a thick layer of fat is key. Did you brine or inject yours?

Steve said...

No brine. But I did apply a rub of brown sugar and kosher salt and left it in the oven for 24 hours.

Yes, that black cookie on top was awemazing.

jtingermany said...

It's very similar to the pulled pork i did for New Years. The salt/sugar rub is the same as a brine, though yours cooks at a higher temp for less time.

Did you make the peach bbq sauce to go with it?

vichetal - a vegetable that sympathized with the Nazi occupiers in France

Steve said...

No. I made applesauce instead, which consisted of honeycrisp apples braised in Maker's Mark and butter then hit with an immersion blender.