Prep 2 mins
Cook 4 hrs 30 mins
A delicious pork preparation for use in tamales or served over toasted garlic buttered buns as open faced sandwiches.
- 2 1⁄2 lbs pork butt, bone-in, some fat
- 1 slice onion
- water, to braise it in
- 2 tablespoons kosher salt
- 2 tablespoons ground honey roasted peanuts
- 2 tablespoons cider vinegar
- 1 tablespoon coarse ground mixed pepper
- 1 tablespoon white sugar
- 1 tablespoon brown sugar
- 1 tablespoon olive oil
- 1 teaspoon ground garlic
- 1 teaspoon dry mixed spice (see my recipe for this)
- 1 tablespoon vegetable oil, to sear with
- Mix the marinade ingredients into a thick paste, adjusting liquids if necessary.
- Score the pork with ½ inch diamond shaped cuts ¼ inch deep. Rub marinade onto all surfaces. Refrigerate over night.
- Sear all sides of the pork in an oiled, oven-safe pot or cast iron skillet. Remove and insert a rack and add water to 1/3 the depth of the meat. Place onion slice on top, cover and cook at 325 degrees for 3 ½ hours.
- Remove from oven and pour drippings into a bowl.
- Reserve 1 cup for masa if you're making tamales(or a ketchup/grape jelly if you're making sandwiches) and return rest to pot, pouring it over the meat.
- Put back in oven, uncovered, and jack it up to 425 degrees. Cook about an hour more or until you can pull it apart with two forks.