Beer-braised Pork Butt – We Love God!

The first degree [of temptation] relates to the mind – it is dragged away from its duties by the deceit of sin. The second aims at the affections – they are enticed and entangled. The third overcomes the will – the consent of the will is the conception of actual sin. The fourth degree disrupts our way of life as sin is born into it. The fifth is the flesh’s goal, a hardened life of sin, which leads to eternal death (James 1:14-15).

Kris Lundgaard

CATEGORY	CUISINE	TAG	YIELD
Meats, Vegetables	Dutch		6	Servings

INGREDIENTS

5	lb	Boneless Boston pork butt
3	T	Vegetable oil
		Coarse salt and freshly
		ground pepper to taste
2		Stalks celery, diced
2		Onions, diced
8		Cloves garlic, minced
1		Whole plum tomato, diced
1/2	c	Balsamic vinegar
48	oz	Dark beer, Guinness Stout
1		Whole baking potato or Idaho
		potato peeled 1" cubes
1		Whole sweet potato, peeled
		1" cubes
1		Whole turnip, peeled 1"
		cubes
1		Celeriac, peeled and diced
2		Parsnips, peeled and diced
2		Carrots, peeled and diced
1/2	c	Parsley, chopped for garnish

INSTRUCTIONS

Heat oven to 250 degrees. Rub pork butt with oil, and season  liberally
with salt and pepper. In a large Dutch oven, over  medium-high heat,
place meat fat-side down, and brown, about 5  minutes on each side.
Remove meat from pot, and pour off most of the  remaining fat,
reserving enough to saut the onions, celery, and  garlic until
translucent, about 5 minutes. Add tomato, and deglaze  the pot with
balsamic vinegar. Pour in beer, and return meat to pot.  Bring to a
simmer over high heat, and cover. Transfer to oven for 3  hours. After
3 hours, remove pot from oven, and skim off any excess  fat. Add
remaining vegetables, and cover. Return to oven for 45 to 60  minutes.
When finished cooking, the meat and vegetables should be  fork tender.
To serve, slice meat across the grain. Arrange meat  slices on platter
with vegetables, and sprinkle with parsley.  NOTES : Special thanks to
Chris Schlesinger; Owner and chef East Coast  Grill; 1271 Cambridge
Street; Cambridge, MA 02139; 617-491-6568  Recipe by: Martha Stewart
http://www.marthastewart.com  Posted to recipelu-digest by "Valerie
Whittle" <catspaw@inetnow.net>  on Mar 6, 1998

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Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 1251 Calories From Fat: 659 Total Fat: 71.6g Cholesterol: 366.7mg Sodium: 733.6mg Potassium: 2413.5mg Carbohydrates: 44.5g Fiber: 9.3g Sugar: 14.6g Protein: 102.1g