Pork butt doesn't necessarily sound like a cut of meat that will contribute to delicious dinners, but it's the star of delicious pulled-pork tacos Rob and I made this weekend. If you eat pork and have an afternoon for some pretty easy prep, you might want to try this dish. It's a nice Saturday-night treat.
We started with this Beer Braised BBQ Pork Butt Recipe from the Food Network website (I included my tweaks):
1 5-pound pork butt
2 tablespoons salt (I used a little less)
1 teaspoon fresh-ground black pepper
2 tablespoons chili powder (we actually only had one tablespoon, but it worked OK)
1 tablespoon garlic powder
2 teaspoons ground coriander
2 teaspoons ground mustard
12 ounces beer
4 cloves garlic
1/2 cup ketchup
2 tablespoons whole grain Dijon mustard
3 tablespoons Worchestershire sauce
1/3 cup dark brown sugar
six flour tortillas (or actually, an appropriate number to feed the people you're serving. You'll have plenty of pork)
half a head of cabbage, sliced thin
Combine salt, pepper, chili powder, garlic powder, ground coriander and ground mustard into a dry rub. Rub all over pork. Wrap rubbed pork in plastic and refrigerate at least an our or even as long as overnight.
Preheat oven to 500 degrees.
Unwrap pork and place in a roasting pan with sides about 2 inches high. Cook 45 minutes until dark brown and even blackening in places (ours got really black so we took it out after 35 minutes). Remove from oven. Lower oven to 325 degrees.
Pour beer over the top of pork and add chopped garlic around the meat. Cover tightly with heavy duty aluminum foil. Poke about 10 holes all over the top of the foil. Cook pork butt 2 1/2 hours longer, or until so tender that it comes away easily from center bone.
Place the meat on a plate and pour the pan juice (there will be plenty) into a saucepan (you'll want to pour off the fat, first. I did this with a fat separator. There will be a lot). Add ketchup, mustard, Worchestershire sauce and brown sugar. Simmer until thickened.
While it thickens, pull pork apart with two forks.
Also while this was happening, I put six flour tortillas on a cookie sheet and let them warm up in my still-warm oven (I'd turned off the heat).
I also wanted to incorporate veggies and we had half a head of cabbage that we needed to eat. I sliced the cabbage as thin as I could.
We added the pork to the tortillas and topped it with the shreds of cabbage. We added a little sauce to the top, and the result was a delicious dinner. So good - the pork was tender and juicy, and the cabbage gave it that perfect fresh crunch.
Photo from this Flickr page. We did not put salsa on our tacos, but you definitely could.