Saturday, October 18, 2014

Boston Crocked Pork Butt Roast

Boston Crocked Pork Butt Roast

Saint Louis named “pork steaks” are known around the country as a Boston Butt or pork blade steak. Slave was at the store for some nice thick chops when I found this. Cut about 1½ inch thick, this “pork steak” roast was on sale. So 1½lbs of excellent pork was purchased for only $3.02!

Keep your eyes open when you are at the meat counter. Ask questions. The butcher might have just the thing that you want. He might suggest a really great alternative. In a pinch, you can also ask them cooking tips. They ARE experts and a resource you might not have thought of.

1½ lbs Pork Butt roast
or 2 large center cut pork loin chops, 1½ inch thick
2 baking apples, cored and chopped
½ cup of chopped onions
1 large (28oz) can baked beans - drained
1/3 cup brown sugar
½ teaspoon ground cinnamon
1 Tbs. yellow mustard
2 Tbs. real maple syrup
1 Tbs Worcestershire sauce

3 Tbs. Brown sugar
2 Tbs white sugar
2 Tbs kosher salt.


The night before:

Chop the onions. Core, peel and chop the apples. In a large bowl open the can of baked beans and drain. Add the onions and apples. Mix well.
Stir in: brown sugar, cinnamon, mustard, Worcestershire sauce.
Spray the ¼ measure with cooking spray. Get a paper towel very damp. Open the maple syrup and fill the ¼ cup measure to add. Before replacing the cap on the syrup, wipe it with the damp paper towel. Now the next time you go to use it, the cap will come off without a major operation!

Mix the bean bowl well to combine everything, cover and refrigerate overnight.

Wash and pat dry the pork. slave made a simple marinade out of 3 Tbs brown sugar, 2 Tbs white sugar and 2 Tbs of kosher salt. Stirred this into enough water to cover the roast. Cover and let sit overnight in the refrigerator, turning once before bedtime.

In the morning:
Wipe out the crock pot with a damp paper towel, spray, cover and set to low heat.

Drain the pork and pat it dry with paper towels.
Heat 2 tbs oil in a large skillet over medium high heat.

Brown the roast on both sides, (about 3 minutes per side). This is just to start the mallard effect, not to do the actual cooking – the crock pot will do that.

Ladle about ½ cup of the bean mixture into the crock pot. Lay in the roast, and cover with the bean-apple mixture.

Cover and cook on low 5 – 6 hours.
slave suggests you serve a crunchy green vegetable along side of this such as:

Best Roasted Brussels Sprouts

Variations include adding roasted chestnuts, thyme, or dried basil (slave used basil for that sweet touch since Brussels sprouts can occasionally be bitter.) 

  • 1 pound Brussels sprouts, rinsed, ends trimmed
  • 3 slices bacon
  • 1 Tbsp minced garlic (about 3 cloves)
  • 1 teaspoon balsamic vinegar
  • 2 Tbsp olive oil
  • kosher salt
  • 1 teaspoon dried basil
  • ¼ cup freshly grated Romano cheese (optional) 

Wash Brussels sprouts in a white vinegar bath for about 10 minutes.

Rinse and trim off the stalk from each little head. Let dry on paper towels.

Mince the garlic and set aside.

Fry up the bacon on medium heat until crisp and the bacon grease has moved out of the meat and into the pan. Take the pan off of the heat. Remove the bacon to a paper towel then break into pieces. Stir in the tiny garlic bits, bacon, and the teaspoon of balsamic vinegar.

Now preheat oven to 350°F. Letting the grease in the pan get infused with the flavors of vinegar and garlic.

Spray a non stick pie pan with cooking spray. When the oven is ready, put the sprouts into the skillet. Sprinkle with 1 teaspoon of kosher salt and stir them in the infused grease. Coat each head of the sprouts. (Reserve any left over grease)

Using a slotted spoon dish the Brussels sprouts into the pan.

Bake in oven on top rack, for 25 minutes, then stir so that the sprouts get re-coated with the oil in the pan. Add any from reserve if needed (you don't want slimy sprouts, however by using the grease, the sprouts will caramelize better. This brings out the natural sugars and insures a great taste. Cook for another 15 minutes.

Then sprinkle with Romano cheese (if using) and cook for another 5 minutes.
(This cheese is optional.) Slave adds it for when the Master you are serving only remembers the nasty tasting vegetables he was forced to eat as a child. Once He is allowed the near candy like crunch of these, He will be wanting more and you will have a great side dish for the holidays.

The sprouts should be nicely browned, some of the outside leaves crunchy, the interior should be cooked through.
Add a touch more salt to taste. (Salting sufficiently is the key to success with this recipe.)

Master Indy does like meals done in the slow cooker. Many meats that would normally be tough, seem to enjoy the low & slow approach these handy counter top appliances give. The timings are always very forgiving.

If you wish a crunchy bread to go along with this meal, try cutting open some bagels, brushing with butter, sprinkle with a touch of garlic powder and stick under the broiler for just a few minutes. This makes a quick and easy “garlic bread” alternative.

Remember when you are planning a meal be sure to consider, not only the tastes & nutritional values, but also the colors and textures of the food. Balance each! He will notice how much better everything tastes because you have taken this step but may not realize how you did it.
You will know by the look on His face. As a slave, we know the power of Master's look. True Masters don't master by yelling but rather by their facial expressions. We have all felt the pain from seeing disappointment in His eyes. Likewise, we can tell when He is genuinely satisfied. That look can send us soaring!
There may be times, His look is the only reward you get for the hard work you have done. Take a moment to focus on how much that look can mean to you. Enjoy it and thank Him for it!

Happily serving my Master Indy
To satisfy and restore.
To nourish, support and maintain.
To gratify, spoil, comfort and please,
to nurture, assist, and sustain
..I cook!

Please buy slave's cookbook:

The Little Black Book of Indiscreet Recipes by Dan White via @amazon

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