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Pork Butt - What to do?

I just bought a 4 lb. bone-in pork butt roast. I usually slow roast for pulled pork, but this time I want to do something different. I would prefer to use a slow cooker. I'm thinking about cutting pockets and stuffing with garlic, oregano etc. and just letting it braise in its own juices. Ideas? Hints? Thanks.

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  1. One word: Porchetta.

    I used the Zuni Cafe Mock Porcetta recipe and it was wonderful

    The report is here:

    http://www.chowhound.com/topics/283378

    Take Care

    - P.

    1. Zuni Cafe Cookbook's Mock Porchetta - highly recommend it. We recently made two for a large party. The recipe calls for a boned roast, but there is no reason you couldn't use bone-in.

      If you must braise in own juices, another excellent option, try this (from Saveur a few years ago). It is succulent, juicy and so simple:

      Slow-Cooked Pork Shoulder

      Combine parsley, chopped garlic, thyme, salt and pepper. Stuff into pockets. Tie roast if needed.

      Place in a large Dutch oven and top with thin slices of lemon (about half a lemon).

      Cover and roast at 200 for 6 to 8 hours (I usually have a larger cut - like 6 pounds - and do 8 hours.)

      Uncover and roast another 30 to 60 minutes.

      2 Replies
      1. re: Junie D

        You will need to de-bone the roast since a lot of the flavor is derived from putting the rub mixture in every nook and cranny of the roast. but have no fear it is not too hard to get the roast de-boned

        1. re: Mattapoisett in LA

          I think you could get just as good a result by creating pockets in a bone-in roast, as lattelover suggests. After all, real porchetta is bone-in.

        1. re: Rubee

          But can you make the Zuni porchetta in a slow cooker?

          1. re: danhole

            You probably could, but I've never done it in a slow cooker.

          2. re: Rubee

            Can I make the mock porchetta the night before, or is that a bad idea?
            I want to make Friday night but I have to work during the day.

            1. re: NYchowcook

              Definitely. In fact, Rodgers recommends making it 1-3 days before.

              1. re: Rubee

                I think she suggests marinating 2-3 days before, and to my reading she's silent on cooking in advance.

          3. For more than you ever imagined possible, Google "behold my butt" (with the quotes).

            1. I learned this here on Chowhound - maybe adapted from Will Owen? Have done it over and over again and love it! Here in North Carolina pig country the Boston Butts go on sale for 99 cents pretty often.

              trim excess fat from outside of Boston Butt Roast
              stuff about half head of garlic into slits in meat
              put 3-4 tsp Liquid Smoke on outside
              sprinkle with all the black & crushed red pepper, salt, onion & garlic powder you can stand
              cook in crock pot/slow cooker at least 6 hours

              I cook it till it falls apart when touched with a fork. Use two forks to pull it from the crock pot and shred it.

              Ideally you season a day ahead, tightly wrap & refrigerate before cooking, but it's darn good if you season it just before cooking.

              Last time I cooked this I saved the liquid, separated off the fat. Combine 2 cups broth, 1 cup rice, 1/2 vidalia onion sliced, 1 tsp salt. Heat to boil and cut to low and cover. Cook 15 minutes. Add about a cup of pulled pork and cook for 5 more minutes. Yum.

              2 Replies
              1. re: AreBe

                Good ideas here. Think I'll have to try them all. I'll let you know how things turn out. Thanks.

                1. re: AreBe

                  I do a version of the Will Owen roast---deeelish!