Saturday, September 15, 2012

Asian Boston Butt

It is so nice to come home to the smell of a wonderful dinner being cooked.  You can!  This dinner cooks while you are at work or running errands.  It's a combination of several different recipes that I've found online.
  • 1 T. kosher salt
  • 1 t. black pepper
  • 4 lb. boneless Boston Butt Roast
  • 2 tablespoons canola oil
  • 1 large onion, cubed
  • 2 cloves garlic, minced
  • 1 t. ginger powder
  • 1 T. Sriracha, Hot Chili Sauce
  • ½ C. bourbon
  • ¼ C. soy sauce
  • ½ C. apple cider vinegar
  • ½ C. water
  • 3 T. corn starch
  1. Rinse the Boston butt in cold water and dry with paper towels.
  2. Heat the oil over a medium-high heat in a Dutch oven.
  3. Season the meat well with the salt and pepper.
  4. Sear the meat on all sides in the Dutch oven, about 5 minutes per side.
  5. Add the onion, garlic, ginger, Sriracha, bourbon, soy sauce, and vinegar to the Crock Pot.
  6. Place the Boston Butt on top and cook on low heat for 10 hours or on high for 5 hours. 
  7. Remove the roast from the Crock Pot and place it on a platter, cover with foil.
  8. Using a ladle, remove 3 C. of the cooking liquid to a sauce pan.
  9. Combine the water and cornstarch and add to the pan.
  10. Cook for 5 minutes for until thick and bubbly.
  11. Serve the roast with Jasmine rice and gravy.
Tips and Tricks:
  • Do not open the Crock Pot for the first 8 hours or 4 hours.
  • Add water to corn starch, NOT corn starch to water.  It makes a difference.  Whisking helps also, you don’t want lumps.

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