Psst... We're working on the next generation of Chowhound! View >
HOME > Chowhound > Home Cooking >
Jun 25, 2009 08:12 AM

Pork Butt - 10+ pounds worth - help!

I ordered a pork butt from a farm and didn't realize how large it would be. It's over 10 pounds and I am not sure how to deal with it. It is bone-in. Should I attempt to cut it in two pieces and then cook it? Any and all suggestions are more than welcome. Thank you.

  1. Click to Upload a photo (10 MB limit)
  1. Pulled Pork BBQ or Slow roasted in the oven @ 225* for 10-12 hours....

    The possibilities for the pork are endless. Two of my favorites for leftovers are julienne slices atop Asian Noodle Soups or for the very best sandwich of all time....The Cubano. You can use the bone for a nice hearty soup.

    1 Reply
    1. re: fourunder

      I grilled two mojo-marinated pork tenderloins a few weeks ago, then used some of the leftover meat for Cuban sandwiches. I've made them before, but this was the time I feel like I finally got them right. They were the best Cuban sandwiches I've had since I left Florida to return to the northeast a few years ago!

    2. Yes, you can roast the whole thing, and it will be delicious in sandwiches or tacos or as is alongside beans or potatoes, coleslaw, etc. But you'll have plenty of cooked meat, so gather several people around the table. The long slow roast is the way to go. I actually do mine in a large oven bag: I shake a little flour in the inside of the bag. I rub the meat with vinegar,salt & pepper, and put it and many cloves of garlic and a handful of fresh thyme into the bag and make a couple of slits in the top of the bag and then roast as Fourunder suggests. The meat is pull-apart tender, with a nice crust on the outside, when it is done. And the whole process creates an amazing "sauce" or au jus, all contained in the bag. No mess!

      If you can't use that much meat at once, you can certainly cut the roast into two or even three smaller portions and freeze some for later use. Or, if you have a meat grinder, cut away a third or half of the butt and grind the meat, which you can freeze and use later for bolognese sauce, meatballs, chili, Asian dumplings. (I like to grind pork butt coarsely and mix it with ground veal or turkey for some of these dishes.)

      1. I'm assuming you have a freezer:
        Unless you have the resources of a meat cutting facility, cutting a 10 pound bone-in pork butt into smaller pieces is an enormous chore. In your situation, I would cook the entire mass and then divide it into segments suitable for various recipes. Once it's cooked and tender the bone will be easy to remove. I would then prepare a package of pulled pork, and slice some that could later be cut into chunks or used as whole slices in various types of meals. Once divided and frozen, the pork can be used as you find need of it.
        After it's removed from the bulk of the meat, I would roast the bone to brown it nicely and then use it to flavor a pot of beans.

        2 Replies
        1. re: todao

          10 lbs of bone in pork butt will yield a lot less then 10 lbs of meat. That bone weighs quite a bit. Do as the other posters suggest and roast the whole thing and then remove the meat from the bone.

          1. re: KTinNYC

            If you slow cook a bone in butt you will easily loose 45% of your starting weight.

        2. In my backyard a 10lb shoulder roast (butt end) would take 18-20 hrs in one of my smokers with coconut charcoal (completely neutral flavor!) with pecan and cherry wood for smoky flavor. It will yield about 5-6lbs. or so of cooked meat. The bone comes out completely clean.

          Crock pots, ovens, and roasting bags are great cooking tools but you can't beat the taste of a slow smoked (220°) pork butt. Your friends will still be talking about it 10 years later!

          No smoker?? Find a neighbor that has one... otherwise come on down to Queen Creek AZ and look me up! I'll help you cook it!

          5 Replies
          1. re: jiarby

            Agree. There is nothing like the taste of slow-smoked pork butt, and it has a myriad of uses as well. I've worn out my old smoker and am thinking of getting one of the gas propane ones - what is your opinion of those? My old (dead) one used charcoal and had a water basin.

            1. re: bayoucook

              Propane? You might as well slow roast using your oven inside. Gas burners have no soul. Get another won't be sorry.

              1. re: ricepad

                Thanks to everyone for the suggestions! I will be cooking it tomorrow (without cutting it, which brings me some mental peace - I was picturing an epic woman vs. pork butt struggle) and I will let you know how it turns out.
                Jiarby - We don't have a smoker! Unfortunately Northern VA -> AZ is a little bit of a hike or I would take you up on that!

                1. re: MaryDC

                  Do you have a charcoal weber grill? You can cook the pork butt for 5 or 6 hours over indirect heat, with the dampers almost closed using hardwood charcoal and some chunks(maple)of wood. After 6 or 7 your pork butt will not get anymore smoke flavor. You can remove it, wrap in HEAVY foil and continue in the over @ 225 until you reach you resired doneness.

                2. re: ricepad

                  I knew it in my soul. Nothing smokes like a stick-burner.

            2. make confit, which is a preserving technique and will last you at least 2 to 3 weeks in the fridge...if you can wait that long!

              1 Reply
              1. re: jaykayen

                Confit would be fab, if you had a big kettle and fifteen pounds of lard! Actually, this would be a fabulous side-trip for someone who did a lot of lard rendering - in my memory's eye I'm seeing old Charlie Haugh in his rendering shed out behind his butcher shop, and imagining him slipping a whole shoulder into one of those giant rendering kettles... yum! Oh, for that Wayback Machine, so I could drop in and suggest it!