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What to do with smoked pork butt?

CuriousCat Feb 19, 2010 06:48 PM

I just bought a massive bone-in smoked pork butt (6 lbs!). The packaging states that it is only "partially" cooked, and that you must cook it more before eating.

I'll be chopping up some of it to go into split pea soup. But what else can I do with this partially-cooked hunk of porky goodness? (Also, there are just 2 of us in the house... can I freeze some of this for later?)

Thanks in advance!

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  1. jayt90 RE: CuriousCat Feb 19, 2010 06:57 PM

    Remove the bone for your split pea soup, plus some of the coarse pieces of meat, to be added at the end,
    That will leave two or three pieces for slicing, or a small ham steak.

    1 Reply
    1. re: jayt90
      CuriousCat RE: jayt90 Feb 20, 2010 11:27 AM

      Thanks Jayt90. I guess I'd treat those ham steaks as though they came from one of those smaller, fully cooked hams that come wrapped in plastic?

    2. KaimukiMan RE: CuriousCat Feb 19, 2010 07:14 PM

      Sounds great for pulled pork. Save the bone for a soup.

      3 Replies
      1. re: KaimukiMan
        jayt90 RE: KaimukiMan Feb 20, 2010 04:15 AM

        As the OP is in Toronto, I'm guessing that this is a dense, cured and well-smoked ham-like shoulder, and may not pull apart for pulled pork. This is a traditional Quebec product, usually wrapped in netting.

        1. re: jayt90
          CuriousCat RE: jayt90 Feb 20, 2010 11:24 AM

          You're right, jayt90, it's a big dense meaty thing. I thought about throwing it in the crock pot for some BBQ-style goodness, but wasn't sure if that would work since the texture as it is right now really seems nothing like a raw pork roast or brisket.

        2. re: KaimukiMan
          CuriousCat RE: KaimukiMan Feb 20, 2010 11:25 AM

          Thanks KaimukiMan! That bone is definitely going into soup, I've never done soup with smoked pork bone before, looking forward to it!

        3. goodhealthgourmet RE: CuriousCat Feb 19, 2010 07:16 PM

          - pulled pork sandwiches, definitely
          - i'd also use some in a Mexican stew or soup with some smoky chiles or roasted poblanos.
          - posole
          - pulled pork tacos
          - enchiladas
          - cuban sandwiches with mojo
          - quiche
          - salade lyonnaise (instead of bacon)
          - braised pork & cabbage
          - shepherd's pie
          - tamales

          and yes, you can freeze some if you're not up for a total pork-fest right now...or you can send some to me ;)

          4 Replies
          1. re: goodhealthgourmet
            eight_inch_pestle RE: goodhealthgourmet Feb 19, 2010 08:10 PM

            goodhealthgourmet is a motherluvin' stud. What s/he said.

            1. re: eight_inch_pestle
              goodhealthgourmet RE: eight_inch_pestle Feb 19, 2010 08:41 PM

              LOL! gee, thanks :) and to clarify the gender issue, my avatar is sort of a cartoon rendering of me.

              1. re: eight_inch_pestle
                CuriousCat RE: eight_inch_pestle Feb 20, 2010 11:28 AM

                Agreed! And your screen name is pretty hilarious, btw.

              2. re: goodhealthgourmet
                CuriousCat RE: goodhealthgourmet Feb 20, 2010 11:31 AM

                Ohhhh Cuban sandwich. Genius. I haven't had one in so long! We'll likely be freezing a good part of it, but I think I'll have to dedicate some to a black bean soup w/ chipotle pepper. Thanks for the great ideas!

              3. Cherylptw RE: CuriousCat Feb 19, 2010 08:16 PM

                Chop up and add to slow pan cooked potatoes and onions; top with a fried or poached egg for breakfast.

                Sautee up some diced pork, onion, peppers and garlic with a little ham, chicken or veggie broth and top some grits or creamy polenta.

                Cut off some slices and quickly pan braise in a little apple juice or broth; sandwich with some cheddar or smoked gouda between a fluffy biscuit.

                Juilenne some pieces, broil and add to a chef's salad or a salad of mixed greens, ham, thinly sliced red onion and apple or pears; maybe some feta or cheddar and walnuts.

                So much you can do and yes, you can freeze it.

                1 Reply
                1. re: Cherylptw
                  CuriousCat RE: Cherylptw Feb 20, 2010 11:33 AM

                  I love the breakfast idea, sounds perfect for brunch! And I hadn't thought to put it in salad... the salads they sell at my workplace have these sad drippy little strips of cold cuts in them, this would be so much better. Apple, ham, red onion, & feta would make for a happy lunch indeed. Thanks!

                2. hobokeneddies RE: CuriousCat Feb 19, 2010 08:49 PM

                  SAUTE BASIC MIRE-POIX,carrotts,celery,onions and garlic
                  till tender, and your left over bones with meat still on it,cover with water
                  and boil for 20 minutes ,than let simmer for an x-tra hour or so
                  add a butternut or acorn squash and cook till squash is in a pureed state, if you don't feel like peeling, cut big chunks of squash add them to stock and 1/2 way thru take out with chef tongs , peel and discard, it won't hurt your soup, portion control it in ziplocks and freeze for some other nights....ED

                  1 Reply
                  1. re: hobokeneddies
                    CuriousCat RE: hobokeneddies Feb 20, 2010 11:35 AM

                    Thanks for this! I've wanted to make squash soup all fall and winter, but hadn't gotten around to it. Fortunately I'm in Canada, so there'll be plenty of soup-weather ahead!

                  2. f
                    fourunder RE: CuriousCat Feb 20, 2010 08:41 AM


                    1 Reply
                    1. re: fourunder
                      CuriousCat RE: fourunder Feb 20, 2010 01:15 PM

                      ... yes! :)

                    2. letsindulge RE: CuriousCat Feb 6, 2011 10:16 AM

                      What I've done with LO pulled pork is fry onions, garlic, and mixed diced peppers to make hash.

                      1. miznic RE: CuriousCat Sep 6, 2012 02:52 PM

                        Sorry to kick up dust on an old post, but I found this through Google, and I feel the need to bow down to every one of you that posted and responded.

                        I don't know if Georgia smoked pork butt is much different from a Quebecois product, but I'm sure going to try some of these recipes this weekend. There's only two of us in this house, and the leftovers of one heck of a smoked pork butt in the fridge. (We picked up a smoked pork butt this past weekend at our local butcher.)

                        Toodles to all, going to go freeze some of that beast and get to cooking on some of the others...

                        1 Reply
                        1. re: miznic
                          jayt90 RE: miznic Sep 6, 2012 04:00 PM

                          The smoked pork butts we get in Canada are about 10 lb, so half a shoulder, with the arm bone inside, not the flat plate.

                          I have had two in the past three weeks, and I can say that it is best to remove the netting if present, and slow roast or poach to 165 F on the bone. This will take about 2.5 hours YMMV. BBQ or smoker will also work, tho' slower, and any new smoke flavor may not penetrate the original crust.

                          After resting, slice thinly on the opposite side of the bone.
                          You should get 9 or 10 slices before reaching the bone.
                          The slices will be delicious and succulent; never dry like some hams.

                          The rest of it can be pulled apart for leftovers, and the bone plus drippings and skin simmered for soup stock. Maybe dried yellow peas, as in Quebec!

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