What to do with smoked pork butt?
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!
- pulled pork sandwiches, definitely
- i'd also use some in a Mexican stew or soup with some smoky chiles or roasted poblanos.
- pulled pork tacos
- cuban sandwiches with mojo
- salade lyonnaise (instead of bacon)
- braised pork & cabbage
- shepherd's pie
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 ;)
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.
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!
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
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...
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!