Last week I made my first pork shoulder & this week i’m trying it again. Found out that it’s called a pork butt even though it’s a shoulder cut. A true butt would be a ham! Butchers you so crazy! The butcher remembered me from last week HA.
- 4 pounds pork butt
- 3 tablespoons fennel seeds, toasted, crushed
- 13 pieces garlic cloves, crushed
- 1 tbsp kosher salt
- 1/2 cup olive oil
- 1 teaspoon cayenne pepper
- 1 teaspoon black pepper
- 1/2 cup grade b maple syrup
- 1 bottle of Matilda/Sofie, or another malty fruity ale- NOT gluten free beer!
- 2 teaspoons malt vinegar
I scored it all over the cut- the recipe said only one side. Whatever.
Toast fennel seeds for 3 minutes until fragrant. Then crunch them up with the end of a kitchen tool. Then i put them in the food processer with the 13 garlic cloves and salt. Blend.
Add the cayenne/black pepper. Blend again.I rubbed the mix on the bottom before i put it in the crock pot. Then after i put it in I Rubbed the mix on the cut on all sides. Get it up in those scored areas.
NOW****The recipe said to put it in the oven at 450 for 30 minutes. With the rub on it and then to cook it low after that. My adaptation – I put it in the crock pot only. After you cook it in the oven for 30 mins you mix maple syrup/malt vinegar together then rub it onto the meat. then you cook it for the duration. SKIP THIS PART.
Next mix the maple syrup and malt vinegar and rub it over the top and sides of the meat
BEER: pour a little of the fruity beer in intervals over the meat. Every couple of hours.
The meat was really sweet and we ate it with a cabbage slaw all week. Then we made tacos out of it the last half of the week with salsa/cheese/cabbage/avocado on top. YUM. Versatile.