Boston Butt Braised in Coke - from John Kessler
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The biggest investment in this delicious dish is time. To prepare a Boston butt for dinner, you'll have to start soon after lunch. You need only sear in oil, put in a pot with a little liquid in the bottom, cover it tightly and let it simmer for hours, turning every now and then. This recipe is similar to one I published once before but much, much better. That can of Coke — a new addition — does strange wonders for the flavor.
-- John Kessler
Hands on time: 14 minutes Total time: 4 hours and 15 minutes Serves: 6-8
4 pounds boneless pork shoulder or Boston butt
Salt and pepper
1 tablespoon cooking oil
1 medium onion, peeled, halved and sliced thinly
1 (12-ounce) bottle or can of Coke
1/4 cup soy sauce
1 ounce fresh ginger, scrubbed and cut into thick coins
2 pieces star anise
1 green onion, thinly sliced, for garnish
Trim thick fat from the pork and season with salt and pepper. Heat oil in a Dutch oven with a heavy fitted lid, and brown meat on all sides, finally turning so the fat side is down. Spoon out any excess grease. Fry onion in bottom of pot until it wilts, then add the Coke and soy sauce, scraping the bottom of the pot to loosen any browned bits. Add the ginger and star anise. Bring to a simmer and cover. Braise meat until very tender, about 4 to 41/2 hours, turning occasionally. Remove meat to a heated serving platter. Collect braising liquid in a measuring cup and spoon off fat. Press juice and soft onion through a strainer over meat, and discard the spices that collect in the strainer. Garnish with green onion.
To make the meal, serve with rice, noodles or potatoes
Per serving (based on 6, using boneless pork shoulder): 298 calories (percent of calories from fat, 40), 34 grams protein, 9 grams carbohydrates, 1 gram fiber, 13 grams fat (4 grams saturated), 110 milligrams cholesterol, 829 milligrams sodium.
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