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Vermont Braised Pork

Submitted by: Mary on 03/11/2004
1772 views
2.65 avg rating
228 votes
 
 
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Ingredients

6 lb Boneless pork butt
1/4 C Paprika
2 T Black pepper
1/2 t Ground sage
1/2 t Dried thyme
1 T garlic powder

1 T Salt
3 C Beer
1 C Sugar free maple syrup
8 Cloves garlic, minced
6 Stalks celery, cut into pieces

Directions

Preheat oven to 500F degrees.



To make the spice rub, combine paprika, black pepper, sage, thyme, granulated garlic and salt. Season pork butt with the rub, pressing onto the surface and coating it evenly.



Place meat on a roasting rack in a roasting pan, and roast in the oven for 15 minutes, to get a nice brown color on the meat's surface. Reduce oven temperature to 250F degrees.



Carefully transfer pork butt to a large ovenproof casserole or dutch oven.



In a separate bowl, mix beer and syrup until well combined. Pour over pork, and add garlic and celery to the casserole. Cover casserole tightly with aluminum foil, and cook in the oven for about 2 hours until meat is tender and no longer pink and juices run clear.

Servings

12

Calories

1

Time to prepare

20 minutes

Difficulty

Easy
 

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