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I love to see Boston Butts (pork shoulder) on sale!
I cover the roast with garlic salt and pepper. Place in crockpot for 8-9 hours on low. No need to add liquid. When done, place roast in a pan with edges. The fat will just fall off. Pull the pork with 2 forks.
The first day, I serve the roast with saurkraut and potatoes. The left overs I mix with whatever bbq sauce I have on hand.
WARNING: The house will smell wonderful, while the roast is cooking!!!!
Yeah I just bought a boston butt pork roast at LF last night. .99/lb I thought I could do something with it.
So no liquid in the crock pot. My mom has always told me to put some liquid in there. But maybe I'll give it a try. Sounds really good.
Any other recipes for this cut of meat ??
So Boston Butt is the same as Pork Shoulder? How can butt and shoulder be the same cut?
(I've never been terribly familiar with all the different cuts)
I was going to get it at Kroger this week for .99/lb, but I'll go with HT instead.
Wondered that myself. So from the National Pork Board:
In pre-revolutionary New England and into the Revolutionary War, some pork cuts (not those highly valued, or "high on the hog," like loin and ham) were packed into casks or barrels (also known as "butts") for storage and shipment. The way the hog shoulder was cut in the Boston area became known in other regions as "Boston Butt." This name stuck and today, Boston butt is called that almost everywhere in the US,… except in Boston.
Now I'm wondering what they call it in Boston!
Ok. Tomorrow's dinner will either be the Boston Butt in the crockpot... or deer meat stew.
Both with peppers, onions, carrots and potatoes. I hope I have enough broth in the cabinet if needed.
I like the idea of doing the pork, because I know I will have a lot leftover with that.
Thanks for the suggestion.
Now I'm wondering what they call it in Boston![/quote]
I'm orginally from MA and my family always called it a smoked shoulder. They used to cook it as a NE boiled dinner. Cooked it in water and added carrots, potatoes, onions and cabbage.
One of my absolute favorite pork shoulder recipes is Pernil -- kind of a puerto rican spin on pulled pork. I grew up eating it, but unfortunately, there aren't a whole lot of puerto rican restaurants down here... so I learned to make it myself!
Basically, make a paste out of garlic, oregano, salt, olive oil, and a little acid (I usually use vinegar, but some people like orange or lime juice). The rule is 1 tsp salt/lb meat, and usually do ~1 clove garlic, 1/2tsp oregano/lb, and enough olive oil and vinegar to make it spreadable. Score the shoulder all over (make deep cuts too), and rub the paste in.
Cover with foil and cook at 250-300 degrees for several hours (depends on weight), and then for the last half hour take off the foil and turn up the oven to 400 degrees. When its done, rest 10 minutes, and then slice.
I like to serve it with tostones and rice and beans.
...now i need to go buy me a pork butt.
Friday's dinner was GREAT !!
My hubby put the Pork Butt in the crock pot before heading to work. So it was in there for about 8-9 hours. He just seasoned it with some salt, pepper, garlic and this "country girl" seasoning he got from some gun/knife show.
That meat was so good. It was so tender and pulled apart easily. We just ate it with mashed potatoes and salads Friday. Saturday night we chopped it up and smothered it in BBQ sauce. I think I'll finish it off with some eggs and toast tonight for a breakfast dinner.
Thanks so much for the advice and suggestions. They were great.
I think that the best way to bbq is with indirect heat, hickory wood. I like to rub the butt with Woody's and let it sit overnight. I will get the smoker hot the next morning early and put the butt on the smoker once the smoker has seasoned. I place a drip pan under the butt and fill it up with apple juice. smoke for 8 hours, wrap tight in about 10 layers of aluminum foil. Put it in the over for about 8 hours at 220 deg. Chop, slice and serve. Melts in your mouth. Catholics have good BBQ but you cant beat a texan's!!
we cook on grill low and slow, then chop up like bbq, season to taste, we use vinegar, salt,pepper,red pepper, .. its healthier bbq - sortof?? we do miss the skin and ribs - but it is very good, we serve with slaw and hushpuppies, and dont forget the sweet tea!!!!!!!!!!
You pretty much can't do this wrong. When I was a single guy, I'd put this in the crock pot with about a 1/2 bottle of bbq sauce and that's it. Just let it cook for about 8-10 hours.
Nowadays, we get a little more inventive -- but there's nothing wrong with the quick and easy way for BBQ sandwiches all week long.
15 posts • Page 1 of 1
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