Pork shoulder is also called pork butt. It is, however, from the shoulder.
The reason it is called Pork BUTT is because the pieces of meat were thrown into a barrel called a butt. This originally took place around Boston, so it used to be called Boston Butt. As the cut gained popularity across the country, it became simply Pork Butt – Leaving Boston’s claim to fame as Boston Cream Pie and Boston Baked Beans.
- 2-3 LB Pork shoulder – Much (but not all) of fat trimmed
- Dry Rub Marinade
- 2 TBL brown sugar
- 1 TBL salt
- 1/4 C Grandpa's Thunder Powder, Arghh Powder, or other.
STEP BY STEP
- Mix Thunder Powder, salt and sugar
- Cut shoulder into nice fat 1-1/2 inch steaks
- Rub deeply into meat
- Wrap each cut in plastic and let rest overnight in the refrigerator
- Let butt come up to room temperature for 30-60 minutes when you are ready to cook.
- Sear in heavy oiled pan HOT cast iron pan
- Set steaks aside and dump most of the fat from the pan into an empty tin can
- Deglaze the pan with 1/2 C white wine and 2 TBL EVOO
- Add garlic and ginger
- Add the braising liquid ( recipe at the bottom of this page )
- Bring to a boil, then reduce heat
- Add meat back into pan
- Sprinkle with just a bit more Thunder Powder
- Cover and bake at 300º for two hours,
or better yet, 225º for 6-7 hours – basting every hour
- Uncover, flip meat and cook for 30 more minutes at 325º
- Remove meat and set aside.
- Put pan back on stove top and simmer to reduce liquid
- Let meat rest at least ten minute before cutting or shredding
- Cut thin slices against the grain and serve a nice thick slice as a meal,
or shred remainder for BBQ sandwiches, tacos, burritos, etc.
- Brown sugar
- Soy sauce
- Rice wine vinegar
- Sambal olek, Sriracha or Franks Red Hot Cayenne Pepper Sauce
- Big strips of orange zest (to be removed later)
- Juice of the orange as well
- 2-3 C chicken stock
Here is a recipe from America’s Test Kitchen