Slowly braising your holiday roast will leave your day free for friends, family and frolicking, while the oven does all of the hard work producing a memorable dinner.
Braising isn’t for everyone, or rather, not for every cut of meat. Select tougher cuts, which are also less expensive, that benefit from the low and slow cooking technique, such as pork butt, picnic ham or chuck roasts. Our braised recipe below uses local, hormone-free pork butt.
To build the best flavor, begin by seasoning the roast with salt and pepper, and then searing in a hot pan until caramelized. Add your favorite aromatics and enough liquid to cover 3/4 of the roast, and then let your oven do the rest.
Braised pork butt recipe with mustard and coriander
Serving size 6 to 8
- Kosher salt and freshly cracked black pepper
- 3 tablespoons olive oil
- 1 (3 pound) bone-in pork butt
- 2 carrots, roughly chopped
- 2 celery stalks, roughly chopped
- 8 garlic cloves
- 2 tablespoons whole black peppercorns
- 2 tablespoons brown mustard seeds
- 2 tablespoons coriander seeds
- 1 tablespoon juniper berries (optional)
- 1 cup loosely-packed Italian (flat-leaf) parsley
- 1 cup loosely-packed fresh thyme sprigs
- 1/2 cup loosely-packed oregano sprigs
- 2 cups chicken or turkey stock
- 2 cups water, plus more as needed
- Preheat oven to 275 degrees F. Generously season pork on all sides with salt and pepper.
- In a large Dutch oven, heat olive oil over medium-high heat until shimmering. Add pork butt, fat side down; cook three minutes or until well browned. Using tongs, turn roast over to brown the other side. Stir in carrots, celery, garlic, peppercorns, mustard, coriander, juniper, parsley, thyme and oregano. Cook two minutes or until seeds begin to pop.
- Add stock and enough water to cover 3/4 of the roast. Bring to boiling, and reduce to a simmer. Cover and place in oven. Braise four hours or until pork butt easily pulls away from the bone.
- Remove from oven; let stand 10 minutes. Uncover and transfer roast to a large serving dish. Strain pan juices; reserving liquid. Liquid can be served as-is or reduced and thickened into a gravy.
Note: If you don’t have a Dutch oven, a roasting pan works well, too. Follow the same steps, and cover tightly with aluminum foil before placing in the oven.