Thursday, June 19, 2008

(Healthy) Shepard's Pie

Not fancy, not really photogenic, and usually pretty boring stuff. But I've never made one before, so it was neat to finally crank one out. It was really good, and this is a healthy version so it was even pretty decent for ya. Recipe cribbed from here. Karen's mom positively loathes Shepard's Pie in all it's forms, so it's sort of like forbidden fruit around here.

Monday, June 02, 2008

Beer Braised BBQ Pork Butt

In pork terms, butt means "shoulder" so get over yourself. Anyway, good news / bad news. Good news is, this is fantastic. It really is one of the best meals I've made in months. Bad news is, I took a terrible photograph and I'm not even using it. I'll update this with a new photo when I make it again (and I will).

Recipe courtesy Dave Lieberman
Show: Good Deal with Dave Lieberman

For the dry rub:
2 tablespoons salt
About 40 grinds black pepper
2 tablespoons chili powder
1 tablespoon garlic powder
2 teaspoons ground coriander
2 teaspoons ground mustard seed

12 ounces good ale or dark beer, such as Bass
4 cloves garlic, chopped
1 5-pound pork butt (shoulder of the animal)

Combine rub ingredients in a bowl and mix well. Rub all over pork butt. Wrap in plastic wrap and refrigerate for at least one hour and as long as overnight.

Preheat oven to 500 degrees F. Unwrap pork and place in a roasting pan with sides about 2 inches high. Cook 45 minutes until dark browned and even blackening in places. Remove from oven. Lower oven to 325 degrees F. Pour beer over the top and add chopped garlic around the pork. Cover tightly with heavy duty aluminum foil or twice with regular foil. Poke about 10 holes all over the top of the foil. Cook pork butt 2 1/2 hours longer until so tender that it comes away very easily from center bone.

Place the meat on a plate and pour the pan juice (there will be plenty) into a saucepan. To the pan juices add:

1/2 cup ketchup
2 tablespoons whole grain Dijon mustard
3 tablespoons Worchestershire sauce
1/3 cup dark brown sugar

Bring to a simmer until reduced by half and thick, about 20 minutes.

While the sauce is boiling down, pull apart the pork with 2 forks. Pour the sauce over the pulled pork and work through until fully absorbed.