Boston Butt other than smoked.
- Thread starter Dan C
- Start date
Dwain Pannell
TVWBB Hall of Fame
You can definitely grind pork butt. In fact, many sausages start with grinding pork butt.
Lately, I've begun cooking meats on the cooker with light smoke so I can use the leftovers in non BBQ dishes. The last brisket I cooked I used in 5 or 6 VERY different dishes.
Lately, I've begun cooking meats on the cooker with light smoke so I can use the leftovers in non BBQ dishes. The last brisket I cooked I used in 5 or 6 VERY different dishes.
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I tried this recipe from Cook's Illustrated (just the butt, not the peach sauce) and it was darned tasty. Made some gravy using the drippings...good stuff.
Regards,
Chris
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Pork Roast
1 bone-in pork butt, 6 to 8 pounds (see note)
1/3 cup kosher salt
1/3 cup packed light brown sugar
Ground black pepper
Peach Sauce
10 ounces frozen peaches, cut into 1-inch chunks (about 2 cups)
2 cups dry white wine
½ cup sugar
¼ cup plus 1 tablespoon unseasoned rice vinegar
2 sprigs fresh thyme
1 tablespoon whole grain mustard
1. For the roast: Using sharp knife, cut slits in fat cap of roast, spaced 1-inch apart, in crosshatch pattern, being careful not to cut into meat. Combine salt and sugar in medium bowl. Rub salt mixture over entire pork shoulder and into slits. Wrap roast tightly in double layer of plastic wrap, place on rimmed baking sheet, and refrigerate for at least 12 hours and up to 24 hours.
2. One hour before cooking, unwrap roast and brush off any excess salt mixture from surface. Season with black pepper to taste. Transfer roast to V-rack coated with nonstick cooking spray set in large roasting pan and let stand at room temperature for 1 hour. Add 1 quart water to roasting pan. Meanwhile, adjust rack to lowest position and heat oven to 325 degrees.
3. Cook roast, basting twice during cooking, until meat is extremely tender and instant-read thermometer inserted into roast near, but not touching, bone registers 190 degrees, 5 to 6 hours. (Check pan periodically during last two hours, if pan becomes dry add up to 2 cups water.) Transfer roast to carving board and let rest, loosely tented with foil, for 1 hour. Transfer liquid in roasting pan to fat separator and let stand for 5 minutes. Pour off ¼ cup jus and discard any remaining jus and fat.
4. For the sauce: Bring peaches, wine, sugar, ¼ cup vinegar, ¼ cup defatted jus, and thyme to simmer in small saucepan; cook, stirring occasionally, until reduced to 2 cups, about 30 minutes. Stir in remaining tablespoon vinegar and mustard. Remove thyme sprigs, cover, and keep warm.
5. Using sharp paring knife, cut around inverted T-shaped bone until it can be pulled free from roast. (Use a clean kitchen towel to grasp bone.) Using serrated knife, slice roast. Serve passing sauce separately.
Regards,
Chris
--
Pork Roast
1 bone-in pork butt, 6 to 8 pounds (see note)
1/3 cup kosher salt
1/3 cup packed light brown sugar
Ground black pepper
Peach Sauce
10 ounces frozen peaches, cut into 1-inch chunks (about 2 cups)
2 cups dry white wine
½ cup sugar
¼ cup plus 1 tablespoon unseasoned rice vinegar
2 sprigs fresh thyme
1 tablespoon whole grain mustard
1. For the roast: Using sharp knife, cut slits in fat cap of roast, spaced 1-inch apart, in crosshatch pattern, being careful not to cut into meat. Combine salt and sugar in medium bowl. Rub salt mixture over entire pork shoulder and into slits. Wrap roast tightly in double layer of plastic wrap, place on rimmed baking sheet, and refrigerate for at least 12 hours and up to 24 hours.
2. One hour before cooking, unwrap roast and brush off any excess salt mixture from surface. Season with black pepper to taste. Transfer roast to V-rack coated with nonstick cooking spray set in large roasting pan and let stand at room temperature for 1 hour. Add 1 quart water to roasting pan. Meanwhile, adjust rack to lowest position and heat oven to 325 degrees.
3. Cook roast, basting twice during cooking, until meat is extremely tender and instant-read thermometer inserted into roast near, but not touching, bone registers 190 degrees, 5 to 6 hours. (Check pan periodically during last two hours, if pan becomes dry add up to 2 cups water.) Transfer roast to carving board and let rest, loosely tented with foil, for 1 hour. Transfer liquid in roasting pan to fat separator and let stand for 5 minutes. Pour off ¼ cup jus and discard any remaining jus and fat.
4. For the sauce: Bring peaches, wine, sugar, ¼ cup vinegar, ¼ cup defatted jus, and thyme to simmer in small saucepan; cook, stirring occasionally, until reduced to 2 cups, about 30 minutes. Stir in remaining tablespoon vinegar and mustard. Remove thyme sprigs, cover, and keep warm.
5. Using sharp paring knife, cut around inverted T-shaped bone until it can be pulled free from roast. (Use a clean kitchen towel to grasp bone.) Using serrated knife, slice roast. Serve passing sauce separately.
Steve Petrone
TVWBB Diamond Member
Next time you make a batch of tomato sauce (for pasta) drop in a butt. My dad did this for years. Tasty sauce, tasty pork.
Mike Willis
TVWBB All-Star
I carved up a 7 lb boneless butt for the following... made 3 sections into buckboard bacon, a couple of chunks went on the grill with bbq sauce (ala pork steaks or CSPRs), and the remainder went into the oven to slow cook for tacos and burritos. That's the nice thing about Costco's cryopacks - one to smoke and one to sacrifice 
Dan C
New member
Thanks everyone. I'm going to try the roast and Ill probably pass on the Peach sauce also. We always make more than we need. We used to send leftovers with my daughter when we would go back to school after the weekend. They never had trouble finding something to make. Their favorite was to make Quesadillas with the leftovers.
I'm seeing a lot of people using it in burgers. Looking to get a grinder and start grinding my own so Ill just have to keep trying different recipes. Tough job but someone has to do it
I'm seeing a lot of people using it in burgers. Looking to get a grinder and start grinding my own so Ill just have to keep trying different recipes. Tough job but someone has to do it