Anyone ever braise a pork butt

TomM24

I am now its from the Top Chef cookbook. A four pound butt should take 4-5 hors at 275. Mine is 7 pounds put it on at 1:00, Its up to 133. Hope we won't be eating to late the big question is should I flip it so both halfs spend some time in the chicken stock.

Little Steven

Tom,


I wouldn't bother. That is sort of the idea of a braise, like steaming almost.

Steve

thirdeye

You bet, braising is a great way to cook things like a butt or a chuckie. For this recipe, I get some smoke & color on them in the Egg, raised direct....about 2 or 3 hours. Then finish by braising in my big Nesco roaster, these have a pepperoncini based braising liquid. After I pull it, I serve with flour tortillias, and have the braising liquid on the side.

TomM24

Litte Steven and thirdeye thanks for the help. I won't flip it. The recipe calls to reduce the broth and pour on the pulled pork.

Buxwheat

Looks good, thirdeye. I make something similar w/ a chuck roast and the pepperoncini. That braising liquid is awesome poured over some French bread with some meat piled on.

thirdeye

Yeah, me too. I switch to beef broth when I do pulled chuck. (My pepper pork has chicken broth.) I wind up serving it on crunchy rolls since the broth is so good for dipping.

EGC

Man, you have some great close-up picks. Happy Super Bowl.