Trying something new today, a Sweet-n-Savory Braised Butt.
Doing this one in the oven, butt I've plans to try smoking the pork first in the future.
To start I cut up a 5lb Butt into fist sized chunks.
Then I made a marinade/braising liquid using approximate measures of:
3C Orange juice
1/2 20oz can of crushed pineapple
1 large knob of ginger, minced (1/8C)
1 medium Jazz apple, chopped (1C)
1/2C brown sugar
3T Kosher salt
1T Sage, ground
1t Allspice, ground
1/2t Clove, ground
Marinaded overnight and placed into my favorite enameled roasting pan.
And to that I added 1 Yellow Bell pepper, chopped and 1 large Sweet onion, chopped.
Preheated the oven to 350° and cooked for four hours.
Made a pot of rice too put it on.
Out of the oven, oh what an aroma, Mmmmm.
Taste test, Mmmmm, yes'sir that's good.
What to do with all the juices left in the roasting pan?
They taste good as is, but lets try making a sauce out of it.
I figure lets go further with the fruity sweet bit.
Juices into a saucepan, added the other half of the can of pineapple.
Brought it to a rolling boil and reduced it by two thirds.
Marinade
To the Oven
Spoon Tender
Sauce
Plated
The Analysis
The pork was pretty good, not too sweet and a nice hint of the spices.
Might try a bit more clove and maybe some orange zest.
The sauce was too sweet for my taste, probably shouldn't have added the rest of the pineapple. I'll see what the family thinks of it tonight.
I'll repeat the pork, but the sauce as it was is a no go for me.
Maybe just spoon the pan juices over the meat/rice next time?
Or maybe run it through the blender, sieve the solids out and then reduce with a little cornstarch to thicken it.
Doing this one in the oven, butt I've plans to try smoking the pork first in the future.
To start I cut up a 5lb Butt into fist sized chunks.
Then I made a marinade/braising liquid using approximate measures of:
3C Orange juice
1/2 20oz can of crushed pineapple
1 large knob of ginger, minced (1/8C)
1 medium Jazz apple, chopped (1C)
1/2C brown sugar
3T Kosher salt
1T Sage, ground
1t Allspice, ground
1/2t Clove, ground
Marinaded overnight and placed into my favorite enameled roasting pan.
And to that I added 1 Yellow Bell pepper, chopped and 1 large Sweet onion, chopped.
Preheated the oven to 350° and cooked for four hours.
Made a pot of rice too put it on.
Out of the oven, oh what an aroma, Mmmmm.
Taste test, Mmmmm, yes'sir that's good.
What to do with all the juices left in the roasting pan?
They taste good as is, but lets try making a sauce out of it.
I figure lets go further with the fruity sweet bit.
Juices into a saucepan, added the other half of the can of pineapple.
Brought it to a rolling boil and reduced it by two thirds.
Marinade
To the Oven
Spoon Tender
Sauce
Plated
The Analysis
The pork was pretty good, not too sweet and a nice hint of the spices.
Might try a bit more clove and maybe some orange zest.
The sauce was too sweet for my taste, probably shouldn't have added the rest of the pineapple. I'll see what the family thinks of it tonight.
I'll repeat the pork, but the sauce as it was is a no go for me.
Maybe just spoon the pan juices over the meat/rice next time?
Or maybe run it through the blender, sieve the solids out and then reduce with a little cornstarch to thicken it.
