Best 3 Pork Shoulder Butt Recipes
Pork shoulder butt, also known as pork shoulder or Boston butt, is a flavorful and versatile cut of meat that can be cooked in a variety of ways. It is a relatively inexpensive cut, making it a great option for budget-minded cooks. Pork shoulder butt is typically sold with the bone in, but it can also be found boneless. The bone-in variety takes longer to cook, but it is said to yield more flavor. This cut of pork is well-marbled, meaning it has a good amount of fat running through it. This fat helps to keep the meat moist and flavorful during cooking. Pork shoulder butt can be cooked using a variety of methods, including roasting, braising, and smoking. It is also a popular choice for making pulled pork. No matter how you choose to cook it, pork shoulder butt is sure to be a hit with your family and friends.
This article provides three delicious recipes for cooking pork shoulder butt:
* **Classic Roasted Pork Shoulder Butt:** This is a simple and straightforward recipe that results in a juicy and flavorful roast. The pork is rubbed with a mixture of herbs and spices, then roasted in the oven until tender.
* **Slow-Cooker Pulled Pork:** This recipe is perfect for busy weeknights or lazy Sundays. The pork is cooked in a slow cooker with a sweet and tangy sauce, resulting in fall-apart tender meat that is perfect for sandwiches, tacos, or burritos.
* **Smoked Pork Shoulder Butt:** If you have a smoker, this is the perfect recipe for you. The pork is smoked low and slow until it is fall-apart tender and infused with a delicious smoky flavor.
BARBECUED PORK SHOULDER (BOSTON BUTT)
I love to grill on my charcoal grill. This is one of those recipes that makes the neighbors wander over to ask what I'm cooking....it smells so good and the smell drifts for several hours! This is a recipe for a day you'll be spending at home. But don't worry, you can do other things while its cooking, or just sit around watching a movie or a ball game! Fun times! Hickory chip soaking time is not included in the prep and cook time.
Provided by breezermom
Categories Pork
Time 4h15m
Yield 10 serving(s)
Number Of Ingredients 15
Steps:
- Soak your hickory chips for at least 8 hours.
- Place the charcoal on one side of the grill, place a pan of water on the other side (under the grilling rack). Fire up the coals, and spread them out once they are white and ashy (about 20 minutes). Place your grilling rack on the grill, and let it sit for about 5 minutes covered.
- While the charcoal is getting hot, saute the onion and garlic in butter in a medium saucepan until tender. Stir in the brown sugar, ketchup, vinegar, water, Worcestershire sauce, lemon rind, lemon juice, hot sauce and chili powder. Bring to a boil. Reduce heat and simmer, uncovered for 5 minutes, stirring occasionally. Remove sauce from heat.
- Insert the meat thermometer into the thickest part of the roast, making sure it doesn't touch bone or fat. I usually just insert the thermometer after it has cooked a while to check for doneness. Place the meat (fat side up) on the grill over the pan of water (this will keep your meat moist). Toss some hickory chips over the charcoal to create some great smoke. Cover with the lid, and make sure the vents are open over the meat to draw the heat and smoke towards the meat. Cook over low coals for 3 hours, turning the roast halfway through the cooking time. You will need to add charcoal and hickory chips about every 30-40 minutes to keep the fire and smoke going. I slip them in the side and flick them over to the active charcoal with a tong! After cooking for 3 hours, baste the roast with the sauce. Cover and cook an additional hour or until the thermometer registers 160 degrees. Baste frequently with the sauce.
- Let stand 10 to 15 minutes before slicing.
- Serve sliced with potato salad or cole slaw, or you can put it on sandwiches.
CROCK-POT BOSTON BUTT SHOULDER FOR PULLED PORK
I prefer using a smoker, but this is excellent as well. The preparation is the same as for a smoker.
Provided by Red_Apple_Guy
Categories Pork
Time 9h20m
Yield 6-8 serving(s)
Number Of Ingredients 3
Steps:
- Rinse roast and remove as much fat from the outside as is practical.
- Dry the roast and slather with mustard.
- Add enough rub to cover the roast evenly (don't be stingy).
- Using hands, rub the spices and mustard into the roast on all sides.
- Place 1 1/2 inch balls of aluminum foil in a 4 or 5 quart crock pot to raise the roast above liquids that will collect in the pot.
- Place the roast into the crock pot and set on low.
- Cook the roast until it is 190 to 200F internal temperature.
- During the cook, the liquids collected may be removed and chilled for defatting.
- Depending on how "hot" your crock pot cooks, this may take 8 to 12 hours on low or 5 to 8 hours on high. I recommend using temperature rather than time.
- Another indication of doneness is to try to remove the blade bone by hand. If it can be easily removed, it is done.
- Rest the roast until it can pulled apart by hand or with forks. Remove fat as you pull the pork.
- Wet the roast with a portion of the defatted juices and mix.
- Serve with your favorite sauce, applied on the side or on top for sandwiches.
Nutrition Facts : Calories 486.9, Fat 30.3, SaturatedFat 10.5, Cholesterol 148.8, Sodium 479.7, Carbohydrate 8.3, Fiber 0.6, Sugar 5.5, Protein 42.4
CROCK-POT BOSTON BUTT SHOULDER FOR PULLED PORK RECIPE
Provided by [email protected]
Number Of Ingredients 3
Steps:
- Directions: Rinse roast and remove as much fat from the outside as is practical. Dry the roast and slather with mustard. Add enough rub to cover the roast evenly (don't be stingy). Using hands, rub the spices and mustard into the roast on all sides. Place 1 1/2 inch balls of aluminum foil in a 4 or 5 quart crock pot to raise the roast above liquids that will collect in the pot. Place the roast into the crock pot and set on low. Cook the roast until it is 190 to 200F internal temperature. During the dook, the liquids collected may be removed and chilled for defatting. Depending on how "hot" your crock pot cooks, this may take 6 to 10 hours on low or 4 to 5 hours on high. I recommend using temperature rather than time. Another indication of doneness is to try to remove the blade bone by hand. If it can be easily removed, it is done. Rest the roast until it can pulled apart by hand or with forks. Remove fat as you pull the pork. Wet the roast with a portion of the defatted juices and mix. Serve with your favorite sauce, applied on the side or on top for sandwiches.
Tips:
- Choose the right cut of meat: Pork shoulder butt, also known as Boston butt, is the ideal cut for this recipe due to its marbling and connective tissue, which results in tender and flavorful meat.
- Sear the meat before braising: Searing the meat creates a flavorful crust and helps lock in the juices.
- Use a flavorful braising liquid: The braising liquid should be flavorful and aromatic, using a combination of liquids such as broth, stock, wine, and spices.
- Cook the meat at a low temperature: Braising is a low and slow cooking method that allows the meat to tenderize and absorb the flavors of the braising liquid.
- Let the meat rest before serving: After braising, allow the meat to rest for a short period of time before serving, this helps redistribute the juices and enhances the flavor.
Conclusion:
Pork shoulder butt is a versatile and affordable cut of meat that can be transformed into a tender and flavorful dish through the braising method. By following these tips and using the provided recipes, home cooks can easily create a delicious and satisfying pork shoulder butt dish that will impress family and friends. Whether you prefer a classic braised pork shoulder with vegetables, a tangy and spicy adobo-style pork, or a comforting and aromatic Vietnamese caramel pork, these recipes offer a range of flavors and cooking techniques to suit various tastes and preferences.
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