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1 3-4lb. Pork butt/shoulder roast
1 large diced onion
4 sticks celery diced
1 beer (Newcastle)
1/2 can veggie broth
1 can chipotle peppers
2tbs minced garlic

Dry Rub:

2tbs brown sugar
1tbs chili pepper
2tbs ground cumin
2tbs dry ground mustard
2tbs paprika
1tbs sea salt
1tbs ground black pepper

Mix the dry rub ingredients. Spray the roast with Pam and cover in the dry rub. Wrap and marinate in fridge overnight, for a couple hours, for however long you can:)

Preheat the oven to 300

•Breakout the Dutch Oven and sauté the onion and garlic in some EVOO until the onions turn translucent.
•Add the celery, some salt and pepper and the beer. Let reduce.
•add the dry rubbed meat and some broth (about half a cup)
•Add half the peppers and cover

Leave the roast in for 6 hrs… Then take it out, remove the peppers if you pit in the chipotles, and pull it apart with a couple of forks. It lasts in the fridge for days and can be used with a ton of different sides, or throw it in a bun for the boys or for a BBQ. Everyone will love it!


Mrs. B