Go Back
Braised Pork Butt with Potatoes

This roast is so easy and makes the house smell amazing!! A perfect choice for Sunday dinner - add a side veggie or a salad - Voila! But first, let me explain a little about braising. Very simply, braised meat is cooked in a small amount of liquid, covered, and baked low and slow. It makes the meat melt in your mouth and permeates it with flavor and deliciousness! Are you ready?

Course: Main Course, main dish
Cuisine: American
Keyword: beer, breakfast sausage, garlic, pork, potatoes
Author: HelenFern
  • 2 pounds boneless pork butt roast
  • 2-3 Tablespoons olive oil
  • 1 pint espresso stout (can be substituted with half coffee and half broth)
  • 2 branches fresh sage
  • 10-12 cloves fresh, peeled garlic
  • 8-10 small potatoes
  • 1/4 cup heavy cream
  • Fresh cracked pepper and sea salt
  1. Braising doesn't brown the meat because it's covered. So you're going to start by browning the meat on both sides. Heat the oil in a heavy dutch oven on medium-high heat.

  2. While the oil is heating, put salt and pepper on both sides. I use fresh ground so use about 2-3 cranks of salt and 5-6 cranks of pepper.

  3. Place the roast on the hot oil and sear for about 3 to 4 minutes on each side.

  4. Pour the beer over the meat.

  5. Add the garlic cloves and sage.

  6. Cover and place in a preheated of at 350° for about an hour and a half (90 minutes).

  7. The meat should be fork tender.

  8. Remove from the oven and add the potatoes. Cover the pot and put it back in the oven for 30 to 40 minutes, or until the potatoes are tender.

  9. Put the braised pork and potatoes on a platter and remove the sage from the pot.

  10. Smash the garlic with a fork. Stir up that thick, beautiful stuff on the bottom of the pot.

  11. Add the cream and stir well.

  12. Slice the pork and serve with the potatoes smashed and the sauce drizzled over both.

Recipe Notes

© Copyright 2021 The Lazy Gastronome