Pork Shoulder aka Pork Butt

by on March 24, 2016 » Add the first comment.
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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.

INGREDIENTS

STEP BY STEP

  1. Mix Thunder Powder, salt and sugar
  2. Cut shoulder into nice fat 1-1/2 inch steaks
  3. Rub deeply into meat
  4. Wrap each cut in plastic and let rest overnight in the refrigerator
  5. Let butt come up to room temperature for 30-60 minutes when you are ready to cook.
  6. Sear in heavy oiled pan HOT cast iron pan
  7. Set steaks aside and dump most of the fat from the pan into an empty tin can
  8. Deglaze the pan with 1/2 C white wine and 2 TBL EVOO
  9. Add garlic and ginger
  10. Add the braising liquid ( recipe at the bottom of this page )
  11. Bring to a boil, then reduce heat
  12. Add meat back into pan
  13. Sprinkle with just a bit more Thunder Powder
  14. Cover and bake at 300º for two hours,
    or better yet, 225º for 6-7 hours – basting every hour
  15. Uncover, flip meat and cook for 30 more minutes at 325º
  16. Remove meat and set aside.
  17. Put pan back on stove top and simmer to reduce liquid
  18. Let meat rest at least ten minute before cutting or shredding
  19. Cut thin slices against the grain and serve a nice thick slice as a meal,
    or shred remainder for BBQ sandwiches, tacos, burritos, etc.

BRAISING LIQUID

  • 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

Find more like this: Make Ahead - Serve Later, Meat to Eat OTHER

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