Best 4 Pork Button Recipes

Pork buttons are a classic Chinese dish that is often served as an appetizer or main course. The dish consists of tender pork meatballs that are coated in a flavorful, slightly sweet sauce. Pork buttons are typically made with ground pork, but they can also be made with other types of meat, such as chicken or beef. The meatballs are usually seasoned with ginger, garlic, and soy sauce, and then fried until golden brown. The sauce is made with sugar, vinegar, and ketchup, and it is thickened with cornstarch. Pork buttons are a delicious and versatile dish that can be served with a variety of sides, such as rice, noodles, or vegetables.

This article provides two recipes for pork buttons: a traditional recipe and a simplified recipe. The traditional recipe uses a variety of ingredients and takes longer to prepare, but it produces a more flavorful dish. The simplified recipe uses fewer ingredients and is quicker to prepare, but it still produces a delicious dish. Both recipes are easy to follow and can be made with ingredients that are readily available. So, whether you are a beginner cook or an experienced chef, you are sure to find a pork button recipe in this article that you will enjoy.

Let's cook with our recipes!

SLOW-ROASTED PORK BUTT

Slow-Roasted Pork Butt image

Provided by Kardea Brown

Categories main-dish

Time 6h30m

Yield 8 to 10 servings

Number Of Ingredients 10

Ingredients

One 4-to-6 pound bone-in pork butt
2 tablespoons light brown sugar
1 tablespoon ground ginger
1 tablespoon paprika
1 tablespoon freshly cracked black pepper
1 tablespoon kosher salt
6 cloves of garlic, minced
One 12-ounce can of your favorite beer
1/2 cup orange juice
8 to 10 brioche buns

Steps:

Preheat the oven to 275 degrees F.
Place the pork shoulder on a cutting board or baking sheet. Whisk together the brown sugar, ginger, paprika, black pepper, salt and garlic in a small bowl. Rub the spice mixture all over the pork butt.
Pour the beer and orange juice into a large Dutch oven and add the pork. Cook, uncovered, basting with any juices that accumulate in the pan, until the pork reaches an internal temperature of 200 degrees F and shreds easily, 6 to 7 hours. Let the pork rest for 10 to 15 minutes, then shred. Serve on brioche buns.

CARNITAS (MEXICAN SLOW COOKER PULLED PORK)

Carnitas (Mexican Slow Cooker Pulled Pork) image

Recipe VIDEO above. Spiciness: Not at all. Scale recipe using Servings slider.These carnitas capture that elusive combination of flavourful, juicy AND crispiness. Pan frying to get the golden bits is not optional! Broiling/grilling will not produce the same results. Stuff them in tacos for an authentic Carnitas Tacos experience, see notes for other uses! FAQ below recipe.

Provided by Nagi | RecipeTin Eats

Categories Slow cooking

Time 6h15m

Number Of Ingredients 10

Ingredients

2 kg / 4 lb pork shoulder (pork butt) (, skinless, boneless (5lb/2.5kg bone in) (Note 1))
2 1/2 tsp salt
1 tsp black pepper
1 onion (, chopped)
1 jalapeno (, deseeded, chopped)
4 cloves garlic, minced
3/4 cup juice from orange (2 oranges)
1 tbsp dried oregano
2 tsp ground cumin
1 tbsp olive oil

Steps:

Rinse and dry the pork shoulder, rub all over with salt and pepper.
Combine the Rub ingredients then rub all over the pork.
Place the pork in a slow cooker (fat cap up), top with the onion, jalapeño, minced garlic (don't worry about spreading it) and squeeze over the juice of the oranges.
Slow Cook on low for 10 hours or on high for 7 hours. (Note 2 for other cook methods)
Pork should be tender enough to shred. Remove from slow cooker and let cool slightly. Then shred using two forks.
Optional: Skim off the fat from the juices remaining in the slow cooker and discard.
If you have a lot more than 2 cups of juice, then reduce it down to about 2 cups. The liquid will be salty, it is the seasoning for the pork. Set liquid aside - don't bother straining onion etc, it's super soft.

Nutrition Facts : ServingSize 205 g, Calories 578 kcal, Carbohydrate 1.7 g, Protein 45 g, Fat 42 g, SaturatedFat 15 g, Cholesterol 173 mg, Sodium 616 mg, Sugar 0.5 g, UnsaturatedFat 23.1 g

CROCK POT BUTTON BONE BBQ PORK

Crock Pot Button Bone BBQ Pork image

This is a quick, easy, economical & tasty dish. Takes minutes to put together and is wonderful served over pasta or rice. Make Pulled pork sandwiches with left overs. Use lots of sauce. Recipe may be doubled. I used a 680ml can of Primo'Thick & Zesty Garden Tomato & Mushroom" sauce and a 213ml can of Primo Garlic & Basil Pizza sauce. This meat cut is always very reasonable in price, the bones just fall out and the meat is very tender & moist. You may freeze leftovers.

Provided by Bergy

Categories Pork

Time 6h10m

Yield 4 serving(s)

Number Of Ingredients 5

Ingredients

1 large onion, chopped
3 lbs button bone pork
3 3/4 cups favorite spaghetti sauce
2 teaspoons hot chili flakes (optional)
1 tablespoon garlic flakes or 2 garlic cloves, chopped

Steps:

Place half the chopped onion in the bottom of your crock pot with some sauce.
Then place a layer of button bones
Cover with sauce and continue layering the bones with the sauce ending up with a top layer of sauce.
Turn on low for 6 hours.

Nutrition Facts : Calories 910, Fat 38.5, SaturatedFat 12.4, Cholesterol 292.4, Sodium 1329.1, Carbohydrate 30.2, Fiber 1.5, Sugar 22.4, Protein 104.4

FALL-APART-TENDER SLOW-ROAST PORK BUTT

Fall-Apart-Tender Slow-Roast Pork Butt image

Pork butt is a less-expensive cut, but cooking at a very low temperature ensures a tender, juicy roast, and it dissolves fat and connective tissue, This can also be made in a slow cooker set on high for 30 minutes, then turned down to low for the day, oven cooking time will vary depending on the size of your roast -- I have made this in the past, and it is very good! :)

Provided by Kittencalrecipezazz

Categories Pork

Time 4h10m

Yield 10-12 serving(s)

Number Of Ingredients 7

Ingredients

1 (4 lb) pork shoulder butt, roast
whole garlic clove (optional, use as many as desired)
1/3 cup Lea & Perrins Worcestershire Sauce
3/4 cup light brown sugar
1 1/4 cups unsweetened apple juice
1/2 teaspoon salt
1/2 teaspoon fresh ground black pepper (or to taste)

Steps:

Make small slits all over the roast then insert a whole garlic clove into each slit (this is only optional).
Place the roast in a greased casserole dish with a lid.
Sprinkle the roast on all sides with Worcestershire sauce.
Let sit at room temperature for 1-1/2 hours.
After 1-1/2 hours spoon any Worcestershire sauce (if any) back on the roast that has accumulated on the bottom of the casserole.
Using hands press the brown sugar well into the meat on all sides making certain to adhear the sugar to the meat.
Pour the apple juice into the bottom of the casserole.
Cover tightly.
Preheat oven to 425 degrees F for 15 minutes.
Place the roast in the oven and immediately reduce the temperature down to 200 degrees F.
Roast for about 4 hours or until the meat is falling-apart tender (cooking time will vary depending on the size of the roast).
Stir the salt and black pepper into the juice (do not omit the salt!).
Slice meat as desired.

Tips:

Prep Your Pork: Before cooking, trim any excess fat from the pork shoulder and cut it into 2-inch cubes. Season the pork cubes generously with salt, pepper, and your preferred seasonings. For extra flavor, marinate the pork in a mixture of soy sauce, garlic, ginger, and rice wine for at least 30 minutes before cooking.
Brown the Pork: In a large pot or Dutch oven over medium-high heat, brown the pork cubes in batches, working in batches to avoid overcrowding the pan. Browning the pork adds depth of flavor to the final dish.
Create a Flavorful Base: Once the pork is browned, remove it from the pot and set aside. In the same pot, sauté aromatics like onions, ginger, and garlic until fragrant. Add spices like star anise, cinnamon, and bay leaves to create a flavorful base for the pork.
Simmer in the Sauce: Return the browned pork to the pot and add enough liquid to cover it, such as chicken broth or a combination of water and soy sauce. Bring the mixture to a boil, then reduce heat to low and simmer for 1-2 hours, or until the pork is tender and fall-apart.
Add Veggies and Adjust Seasoning: In the final 30 minutes of cooking, add vegetables like carrots, potatoes, and bell peppers to the pot. Adjust the seasoning to your taste, adding more soy sauce, salt, or pepper if needed.
Garnish and Serve: Once the pork and vegetables are cooked through, garnish the dish with chopped green onions, cilantro, or sesame seeds for an extra layer of flavor and color. Serve the pork button over rice or noodles, accompanied by steamed vegetables or a side salad.

Conclusion:

Pork button is a versatile and delicious dish that can be customized to your taste preferences. Whether you prefer a classic braised pork shoulder or a modern stir-fried version, there's a pork button recipe out there for everyone. With careful preparation, attention to seasoning, and a touch of patience, you can create a flavorful and satisfying meal that will impress your family and friends. Experiment with different cooking methods, ingredients, and seasonings to discover your favorite way to enjoy this classic Chinese dish.