Eggnog is often associated with sweet treats and holiday cheer, but what if you could use it to create a savory masterpiece? This recipe combines the richness of eggnog with the tender flavor of pork butt, resulting in a dish that’s both surprising and delicious.
While traditional eggnog recipes focus on sweet applications, this recipe takes a bold step into savory territory. The idea of cooking pork in milk or dairy products is well-documented in European cuisine, but using eggnog adds a unique twist. The creamy texture and subtle sweetness of eggnog complement the pork perfectly, making this dish a must-try for adventurous cooks.
Eggnog And Pork Butt
This recipe combines the richness of eggnog with the tender flavor of pork butt, resulting in a unique savory dish. Perfect for adventurous cooks, it serves 4-6 people and includes a creamy mushroom sauce.
Ingredients
- 3lb pork butt
- 2 bottles of Ronnybrook eggnog (24oz total)
- 1 medium onion, diced
- 1 pack of mini portobello mushrooms, diced
- 1 bag of frozen pearl onions
- Salt and pepper
- Use a non-seed oil like olive or avocado oil for browning
Instructions
- Preheat the oven to 350 degrees and heat a 6qt Dutch oven over high flames. Season the pork butt generously with salt and pepper. Add oil to the pot and brown each side of the pork, fat side down first (about 3 minutes per side).
- Take the pork out, place on a plate, then add the diced onions to the Dutch oven. Cook it a little bit in the pork fat, about 2 minutes, then deglaze the oven with a splash of water or wine.
- Add the pork butt back into the Dutch oven and pour in enough eggnog to go up halfway of the pork butt. Bring to a boil. Cover the Dutch oven and stick it into the preheated oven.
- After an hour, flip the pork butt over, cover it back up and put it back into the oven. The sauce should be brown by now with a little bit of curds forming.
- After another hour, flip the pork butt over once more (fat side up again), leave the lid off and put it back into the oven for another hour or when the meat is tender.
- When there’s about 5 minutes left of the pork cooking in the oven, start cooking the mushroom in a hot pan with oil. When the pork butt is done, take it out of the Dutch oven and onto a plate. Pour the liquid and curds through a sieve and into another pot. Then add the liquid into the pan with the mushroom, enough to cover the mushroom. Bring the liquid to a boil and add a handful of pearl onions. Let the onion and mushroom mixture simmer over medium heat until the frozen pearl onions are thawed.
- Add a splash of eggnog to thicken the sauce up a little, turn heat off. Serve the pork butt sliced with the mushroom sauce spooned over it.
Notes
For an enhanced flavor, consider soaking the pork butt in eggnog overnight. You can also experiment with different types of mushrooms or add other vegetables to the sauce. This recipe is perfect for those looking to try something new and adventurous in the kitchen.
Nutrition Information:
Amount Per Serving: Calories: 550Total Fat: 35gSodium: 500mgCarbohydrates: 20gFiber: 2gSugar: 10gProtein: 40g
