Wine-Braised Boston Butt: French Style
Based on a French Daube, I marinate the butt for 24-hours in red wine, vegetables, herbs and spices then it's slow-cooked to perfection.
- Preparation:
- Cooking:
- Total:
- Serves: 4 persons
Ingredients
- ⅔bottle red wine, such as a Zinfandel
- 2sprigs rosemary, rolled between your palms
- 2sprigs thyme, rolled between your palms
- 2bay leaves
- 2teaspoons juniper berries, cracked
- 2teaspoons peppercorns, cracked
- 1tablespoon kosher salt
- 1tablespoon orange zest
- 1medium onion, chopped
- 1carrot, chopped
- 1stalk celery, chopped and leafy-greens reserved
- 2cloves garlic, minced
- 3 ½to 3 pounds bone-in Boston butt, or pork shoulder
- 2tablespoons olive oil, or bacon fat or lard
Instructions
Step 1
Combine all ingredients except pork (including celery greens) in a 1 gallon zippered bag. Shake (carefully) to combine ingredients. Add pork and marinate for at least 24 hours in the refrigerator.Step 2
Every 4 hours (skip this while you're sleeping) remove from fridge, remix, and reposition it fridge to make sure all meat is exposed to marinade.Step 3
Four hours before serving, heat oven to 250 degrees if using a Dutch oven or high if you are using a slow cooker. Remove meat from bag (reserving marinade) and pat dry. Season with salt and pepper.Step 4
Heat oil or fat in the Dutch oven over medium-high heat. Brown roast on all sides. Add marinade, bring to a boil and scrape up browned bits. Note: the liquid should come halfway up the roast, if not add more wine.Step 5
If using a slow cooker, heat oil or fat in a large heavy skillet over medium-high heat. Brown roast on all sides. Place roast in cooker. Add marinade to skillet, bring to a boil and scrape up browned bits ( fond ). Add to cooker. Note: the liquid should come halfway up the roast, if not add more wine.Step 6
Cook 4 hours. Remove from pot and let roast rest covered with foil.Step 7
Pick bay leaves, rosemary, thyme, and celery green out of marinade.Step 8
Cut meat into large pieces (it will be too tender to slice). Drizzle with cooking au jus and serve with crusty bread.