Vermont Maple-Syrup and Beer Braised Pork

Vermont Maple-Syrup and Beer Braised Pork

6 pounds boneless pork butt

1/4 cup paprika

2 tablespoons black pepper

1/2 teaspoon ground sage

1/2 teaspoon dried thyme

1 tablespoon granulated garlic

1 tablespoon salt

3 cups pale ale

1 cup Grade B maple syrup

8 cloves garlic, tops removed

6 stalks celery, cut into large pieces

Preheat oven to 500 F.

To make the spice rub: Combine paprika, black pepper, sage, thyme, granulated garlic and salt. Season pork butt with the rub, pressing onto the surface and coating it evenly. Place meat on a roasting rack in a roasting pan, and roast in the oven for 15 minutes, to get a nice brown color on the meat’s surface. Reduce oven temperature to 250 F.

Carefully transfer pork butt to a large ovenproof casserole or Dutch oven. In a separate bowl, mix beer and maple syrup until well combined. Pour over pork, and add garlic and celery to the casserole. Cover casserole tightly with aluminum foil, and cook in the oven for about 2 hours until meat is tender (when soft to touch or when you can gently run a paring knife through it).

Yield: 6 servings.