Tamarind Pork Butt with Hasselback Potatoes | Wild Fork
Slow-cook pork butt in a bold tamarind marinade and serve with hasselback sweet potatoes for a comforting, sweet-and-savory feast.
INGREDIENTS
2 onions, thinly sliced
4 cups of water
Hasselback Potatoes: 4 Large Sweet Potatoes
2 Tbsp. Olive Oil
Fresh Thyme leaves, to taste
LET'S GET COOKING!
Preheat oven to 325° F
Place the seasoned pork butt in a Dutch oven or baking pan. Place 3 cups of water in bottom of pan.
Place sliced onions on top of the pork butt, add 2 cups of water and cover with a double layer of aluminum foil or lid of Dutch oven. Place in the center of the oven and cook for 2 hours. Uncover, add 2 cups of water, cover and continue cooking for another 1 ½ to 2 hours or until fork tender.
Using two large forks, pull the pork butt into shreds and mix with pan juices,
Preheat the oven to 400 F. Line a baking sheet with aluminum foil. Wash Potatoes.
Make 1/8-inch slices along each potato, slicing 2/3 of the way through. Stir together olive oil, thyme leaves, salt and black pepper. Pour olive oil mix over the potatoes and in between the slices.
Place on the baking sheet and roast for 45 minutes to one hour or until tender.