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Gmane
From: Joe Stroud <kheper-qHhcd8v2xDhBDgjK7y7TUQ <at> public.gmane.org>
Subject: Big butt burritos
Newsgroups: gmane.culture.food.recipes.nekhbet
Date: Saturday 6th November 2010 23:40:15 UTC (over 6 years ago)
Big butt burritos

whole (or half) bone-in pork butt
garlic cloves
salt
distilled white vinegar, poured into a spritz bottle
white wine
large flour tortillas

Possible fillings/toppings for the burritos:
cilantro
hot sauce
refried beans
shredded cheese
tomatoes, seeded, drained and chopped
lettuce, rinsed, patted dry and shredded
chopped onions
salsa
sour cream

Pre-heat oven 250-300F. The slower the roasting temperature
the more moist the resulting meat, but the longer the
cooking time.

Carve garlic into long, wide pieces. With a sharp knife,
make about 10 incisions into the pork butt. Insert the
pieces of garlic into the roast. Season pork butt with
salt.

Place the pork butt on a metal roasting pan. (A big
skillet will suffice.) Put the pan into the oven.
Periodically, shoot white vinegar from the spritz bottle
at the roast. Roast until the meat begins to pull away
from the bones. It may take 3 - 6 hours (depending on 
size).

Remove the pork butt from the pan. Tent the roast with
foil. Allow to rest. De-grease the pan. Heat up the
pan on the stove. De-glaze the pan with wine, slowly.
Scrape the bottom of the pan to release all brown-bits.

Shred the pork but with 2 forks. Pour the
wine/brown-bits over the meat. Check for seasoning.

Make burritos as you like with the meat, fillings
and toppings. (I prefer pork, cilantro, hot sauce,
chopped tomatoes and a little cheese.)
 
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