3-4lb Pork Butt (AKA Boston Butt) 1 Pint of Pineapple, Orange and Banana Juice Salt and Pepper Meat Injector
Using the Meat Injector. Inject the juice into the pork butt in as many spots as possible. Use most of the juice. Season with salt and pepper, place in a covered container in refrigerator for 24 hours. Using a cast iron skillet sear all the sides of the pork and set into a Dutch oven. Use most of the marinade to deglaze the pan and toss over the pork butt. Seal tightly with foil or a lid and bake @ 350 degrees for about 3 hours. Pull pork out of the Dutch oven and skim off the grease. Reduce the sauce by half and add to the shredded pork.
1 Small head of cabbage ¼ cup of mint (approx. to taste) 3 tbls of poppyseed dressing 1 ½ tbls Rice Wine Vinegar Salt and Pepper Meat Filling
Shave the cabbage into a bowl, chiffonade the mint and add to the cabbage. Add Poppyseed dressing, rice wine vinegar and salt and pepper to taste. Mix well and allow to macerate in the refrigerator for 20 – 30 minutes stirring occasionally. Can serve as dinner or make sliders.
Recipe courtesy KR Catering in Healdsburg, CA.
Source URL: http://www.geyserpeakwinery.com/roasted-suckling-pig-recipe/
Copyright ©2019 Geyser Peak Winery