A meaty take on the southern classic from Georgia’s celebrated native chef Kevin Gillespie
- 2 pounds boneless Boston butt
- 1 ½ pounds beef chuck/stew meat
- 1 cup apple cider vinegar
- 4 beef bullion cubes
- 1 ½ tablespoons Morton Coarse Kosher Salt
- 1 tablespoon ground black pepper
- 6 ears corn
- 1 large Vidalia onion
- 5 cloves garlic
- 2 cans (28-ounce) petite diced tomatoes
- ⅓ cup pepper vinegar
These recipes were created in US Customary measurements and the conversion to metric is being done by calculations. They should be accurate, but it is possible there could be an error. If you find one, please let us know in the comments at the bottom of the page
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- Prep. Trim the pork butt and beef chuck of excess fat then cut them into 1 1/2 inch (38 mm) cubes.
- Cook. In a 12-quart (11 L), or larger, Dutch oven, combine the pork, beef, vinegar, bouillon, 1 tablespoon of the salt, and the pepper with 2 quarts (1.9L) water and bring to a boil over high heat. Decrease the heat to low, cover, and simmer until the meat is fall-apart tender, 2 1/2 to 3 hours.
- Using a small, handheld strainer or ladle, skim the scum from the top of the stew and discard. Using a potato masher, mash the meat until all the meat is shredded into the stew.
- Finely chop the onion and mince the garlic. Remove the husks and silks from the corn and discard. Grate the corn on the largest holes of a box grater. You'll end up with about 3 cups (720 ml) corn. Add the corn, onion, garlic and tomatoes to the stew and return to a boil. Simmer, uncovered, for 20 minutes. Remove the pot from the heat and cool to room temperature. Refrigerate, covered, overnight.
- Serve. Return the pot to the stove and heat over medium-high heat to a simmer. Stir in the remaining 1/2 tablespoon salt and the pepper vinegar and serve.
This recipe is republished and adapted with permission from Pure Pork Awesomeness by Kevin Gillespie with David Joachim. This book features more than 100 easy recipes using every part of the pig to its fullest.
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