Wednesday, February 15, 2012

Crockpot Asian Bourbon Boston Butt Roast



1- 2 to 3 pound boneless Boston Butt Roast
2 tablespoons olive or canola oil
2 cloves garlic, minced
1 teaspoon ginger powder
salt and pepper
1/2 cup bourbon
1/4 cup soy sauce
1 cup chicken stock
cold water
3 tablespoons cornstarch


Rub roast with salt and pepper in a 4-quart Dutch oven over medium-high heat. Brown meat on all sides in oil. Transfer meat to a crock pot.

Add remaining oil and garlic. Add bourbon, soy sauce, ginger powder and chicken stock.  Pour mixture over roast in slow cooker.
Cover and cook on high for 4 1/2 to 5 hours or on low for 9 to 10 hours, or until meat falls apart with a fork.

 You can actually use to make sandwiches like pulled pork or make a meal with rice and use the juice for a gravy.

For a roast dinner:
Transfer roast to a meat platter; cover and keep warm.  Pour 3 cups of the juices into a medium sauce pan. Over medium heat, bring to a boil. Make a paste of 4 tablespoons of cold water and the 3 tablespoons of corn starch to thicken for gravy. Add into the boiling hot broth  continue to boil and stirring until thickened.
To serve, carve meat and spoon some sauce over. Serve with jasmin rice and vegetables.  If you would prefer to make pulled pork, take two fork and pull the meat apart.


 Place just the meat into a large deep bowl and add your favorite barbecue sauce, mixing the meat and sauce all together then serve on a hard roll or bun.
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