Beer Dijon Carrot Boston Butt Braise

Ingredients

• 2½ lbBoston Butt
• 2 cupsVegetable Broth
• 1 onionYellow Onion
• 4 clovesGarlic
• 2 tbspOlive Oil
• 8 ozButternut Squash
• ¾ cupBeer
• 2 tbspDijon Mustard
• 10 ozCarrot
• 1 tspTable Salt
• ½ tsp, groundBlack Pepper

Instructions

1. Wash all produce under running water, and keep leafy greens separate from raw meat and poultry. Heat the oven to 325°F (163°C). Chop the Yellow Onion, mince the Garlic, prepare the Butternut Squash, and prepare the Beer, Dijon Mustard, Carrot.
2. Keep the raw Boston Butt and raw juices away from ready-to-eat foods, utensils, and surfaces. Season the Boston Butt with the Table Salt and Black Pepper, heat the Olive Oil in a Dutch oven, and brown the cut on all sides.
3. Add the Yellow Onion, Garlic, Butternut Squash, Beer, Dijon Mustard, Carrot, and Vegetable Broth. Cover and braise in the oven for about 180 minutes until fork-tender and the Boston Butt reaches at least 145°F (62.8°C).
4. Transfer the Boston Butt to a clean platter and rest it for at least 3 minutes before slicing or serving with the braising vegetables and sauce.