Butts?


 
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Bob McFadden

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A local supermarket is advertising "Boston cut pork roast $1.49 lb". Is this what you are calling a butt? Also you talk about pulling it and making BBQ sandwiches with it, is it ever sliced and served like a regular roast?

Bob
 
Yep, that's pork butt, just with the name fancied up -- perhaps to justify $1.49/lb. Wait for it to go down at least 30 cents or more per pound to be truly "on sale".

Sliced as a regular roast? Rarely. There's a good bit of fat and connective tissue to be rendered to make it into the fabulous pulled pork we all know and love-- on sandwiches being just one way of enjoying it. Cooking it only to the point of slice-ability would be to leave it somewhat shy of its true potential.
 
Bob,
You will want to pull it. It is so much better. Like Doug said, all the fat will not render out if you stop at the temp 180 + or - to slice it. Take it up to 200 and you will like it a lot more.
Pulled pig tastes graat on sandwiches, but even better without the bread getting in the way. Just pile it on your plate and eat it.
 
Just a fancy name. It should weigh between 6-8lbs. A lot of times they will cut up the boston butt to make I believe western style ribs. Other times they will try to just cut it in half and sell as a "roast" and my guess is that's what they are advertising. Pork picnic will many times be sliced into pork steaks (never had). On sale at the local grocery stores in Ohio you can get boston butt for $.99/lb. If I buy at sam's club, I can get the case for $.77lb.
 
At some of the competitions I've seen, teams enter either pulled butt or sliced butt. If you are going to slice it, take it off at 185 degrees, rather than letting it rise to 195 for pulled.
 
Makes a mean green chili burro, too! Just follow the recipe for green chili (roughly a lb of yer pulled pork, 2 lbs of green chili peppers---roasted and skinned---3 cups of chicken stock, salt, pepper, and cumin, and a whole jalepeno, or more or less to taste). Cook that down for 2 or 3 hours partially covered until it thickens. Then take a flour tortilla, grill it slightly on both sides on high heat (say in a cast iron skillet) just to take the raw flour taste out of it, fill it with the green chili and man oh man is that one great green chili burro!

I think I have to dedicate my whole pork butt I'm doing this weekend to making green chili, it was THAT popular. yeesh, and thought the pulled pork was delish.
 
Thanks for the feed back. I hope to be able to do a butt this week end, if not, I will next week end. /infopop/emoticons/icon_smile.gif

Bob
 
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