You Want Me To Cook Pork Butt
Welcome to a culinary journey where comfort meets elegance in this braised pork butt with port wine and prunes recipe. This dish marries the rich, robust flavors of slow-cooked pork with the subtle sweetness of port wine and prunes, creating a symphony of hearty and sophisticated tastes. Ideal for special occasions or a cozy family dinner, this recipe brings warmth to any table.
The secret to this dish lies in the slow braising process, which allows the pork to become incredibly tender while absorbing the nuanced flavors of the sauce. The port wine imparts a deep, caramelized sweetness that complements the savory richness of the pork.
At the same time, the prunes add a delicate, fruity note that enhances the dish's overall complexity. Aromatic herbs and spices round out the flavor profile, making each bite a delightful experience.
Whether you are an experienced home cook or a culinary novice, this recipe is designed to be approachable and rewarding. Follow along as I guide you through each step, sharing tips and tricks to ensure your braised pork butt with port wine and prunes turns out perfectly every time. Prepare to impress your guests and loved ones with a meal that is as beautiful to look at as delicious.
What The Heck Is Pork Butt?
Pork butt, also commonly known as Boston butt, is a flavorful and versatile cut of pork that comes from the upper part of the pig's shoulder. Despite its name, it has nothing to do with the pig’s rear end.
The term "butt" historically referred to the barrels, or "butts," in which the cuts were stored and transported. This cut is well-marbled with fat and contains much connective tissue, making it ideal for slow-cooking methods such as braising, smoking, and roasting.
The name "Boston butt" originated from the way pork shoulders were packaged in barrels and shipped from Boston during the colonial era, distinguishing it from other cuts of meat. Whether called pork butt or Boston butt, this cut is prized for its rich flavor and tender texture when cooked properly.
Prunes
Prunes, dried plums primarily derived from the European plum variety Prunus domestica, are celebrated for their rich flavor and numerous health benefits. These dark, wrinkled fruits offer a sweet, slightly tangy taste and a chewy texture, making them a versatile ingredient in sweet and savory dishes.
Prunes are a nutritional powerhouse. They are high in dietary fiber, particularly soluble fiber, which aids digestion and helps maintain a healthy gut. This fiber content is one reason prunes are often recommended as a natural remedy for constipation. Additionally, prunes are rich in antioxidants, including phenolic compounds, which help combat oxidative stress and reduce inflammation.
Prunes also boasts an impressive array of vitamins and minerals. They are a good source of vitamins K and A, potassium, and iron. Vitamin K is essential for bone health and blood clotting, while potassium helps regulate blood pressure and heart function. The natural sugars in prunes, primarily fructose, provide a quick energy boost without causing a significant spike in blood sugar levels.
In the culinary world, prunes add depth and complexity to dishes. They pair wonderfully with meats, such as the classic braised pork with port wine and prunes, and enhance baked goods with natural sweetness and moisture. Whether enjoyed independently or incorporated into recipes, prunes are a delicious and nutritious addition to any diet.
📖 Recipe
Braised Pork Butt with Port and Prunes Recipe
Ingredients
- 5½ pound Pork Boston Butt (have your butcher trim excess fat)
- 2 tablespoons olive oil virgin
- 2 cups pearl onions we used frozen but I'm sure peeled fresh would have been better
- 1 cup leeks finely chopped, remember to only use the white part of the leek
- ½ cup carrots finely chopped
- 1 cup port wine
- ½ cup beef stock
- 1 cup prunes pitted
- ¼ cup brandy I didn't use
- 2 bay leaves
- salt and pepper to taste
Instructions
- Preheat your oven to 325°F.
- Season the pork with salt & pepper.
- On top of the stove, heat your Dutch oven over medium high heat and add the oil. When the oil is hot and about to smoke, brown the pork on all sides. (If you do try this in a crock-pot, you still want to do this step of browning the meat. Use a large fry pan.)
- Once the meat is browned, remove it from the pan and pour off most of the excess fat but leave a tablespoon or two.
- Add the pearl onions, leeks and carrots and cook until the vegetables brown a little and begin to soften. This should take about 5 minutes.
- Carefully add the port to deglaze the pan and scrape up any browned bits of pork that may have stuck to the bottom of the pot.
- Now add the stock, pitted prunes and bay leaves to the Dutch oven and bring the liquids to a boil. Immediately turn off the heat, add the pork back to the oven and spoon some of the prunes and vegetables over the top of the meat.
- Place a layer of foil over the top of the Dutch oven, cover with lid, and stick it into the oven to cook for about 1½ hours. This should take it to the 165ºF before resting. Remove the pork from the pot and cover with the foil to keep warm.
- The original recipe calls for skimming "off any fat from the cooking juices". Most recipes I read say this but I always find it difficult to do. I prefer to stick the liquids into a plastic container and refrigerate. After an hour or so, the fats congeal at the top and I spoon them off. I guess if you are going to serve this right away, this technique won't work and you will have to do your best skimming the fat from the juices.
- Remove the two bay leaves if you can find them. Taste the sauce and adjust the seasonings with salt and pepper.
Some of My Favorite Pork Recipes
Carol
This is a great recipe and so easy to do. The pork falls apart and is full of flavor. If you like pulled pork, you'll love this dish.