Candied Pork Butt

Adapted by StarChefs.com
February 2011
Yield: 20 Servings

INGREDIENTS:

Pork Butt
3 tablespoons brown sugar
1 tablespoons crushed red chili
2 tablespoons freshly ground black pepper
1 teaspoon ginger
1 teaspoon allspice
2 teaspoon kosher salt
1 cup bourbon
1 10- to 12- pound pork shoulder
Brown Sugar and Bourbon Glaze
3 tablespoons brown sugar
1 tablespoons crushed red chili
2 tablespoons freshly ground black pepper
1 teaspoon ginger
1 teaspoon allspice
2 teaspoon kosher salt
1 cup bourbon
To Assemble and Serve
Candied sugarcane

METHOD:

For the Pork Butt:

Preheat the oven to 300ºF. In a bowl, mix together the brown sugar, chilies, black pepper, ginger, allspice, salt, and bourbon to make a paste. Rub the meat down on both sides with the paste. Put the meat in a deep hotel pan with a roasting rack, fat side up, and cover with plastic wrap and foil. Put in the oven for approximately 4 hours, or until fork tender. Turn the oven up to 400ºF.

For the Glaze:

In a medium size pot over medium heat, combine the sugar, chilies, pepper, ginger, allspice, salt, and bourbon and reduce by half. Once reduced, start to glaze the meat every 15 minutes until all the glaze is gone. Continue to cook the shoulder for an additional 20 minutes until the glaze begins to candy. Let the meat rest for 20 minutes before serving.

To Assemble and Serve:

Chop the rested meat into cubes. Stick a piece of candied sugarcane into the center on the top and plate 3 pieces per person.