skip to main content

Boston Butt Roast (w/bone)

15 years ago

What would YOU do with it?

Need suggestions, but not in the mood for BBQ sauce. Help!

Sort by:Oldest

Comments (9)

annie1992
15 years ago
Oh yum, I'd be making pulled pork. I have trouble slicing the butt roasts very nicely but they fall apart and "pull" really well.

Cubed it makes a good pork stew, I think Teresa from North Carolina posted the one with sweet potatoes, it was really good.

Annie
Bumblebeez SC Zone 7
15 years ago
I roast it at 350 with thyme and garlic rubbed all over it. Cook to about 140 degrees and start off at 450 degrees for 30-45 minutes to get a crispy skin.
Serve with caramelized apples, some kind of potato, greens.
Related Discussions
Pork Pork Roast
Q
Comments (2)
For a 5-6 lb boston butt or shoulder, combine 1 Tbl salt, 1/2 Tbl pepper, and 5 `cloves minced garlic, a little less if you prefer. Cub slits deep into pork and rub with the salt, pepper and garlic. Soak hickory chips in water, place in alum foil, seal tightly, poke holes around the top, and place over coals. Cook for 6 hours or more until done. ****I usually, the last hour or so, place the roast in cast iron skillet covered, in oven at 250, and let it cook till it falls off the bone. And serve with your favorite bbq sauce on the side. BTW, the drippings from skillet makes wonderful gravy for leftover open face pork sandwiches.
...See More
How do you get a nice tender beef roast ?
Q
Comments (31)
The Tri Tip roast is referred to by other names in different areas of the country. I found a website that lists a bunch of the steak names...scroll down to #4, Sirloin. Providing your butcher with that information might help. I have also heard a Tri Tip referred to as a Triangle Roast. It's not as though cattle in other States don't have the same muscles, lol, so it's simply a matter of getting the butcher to understand what it is you're looking for. I don't know about pricing in other areas, but here I can generally get them for under $3 per pound, untrimmed...sometimes as low as $2.50. I prefer them untrimmed because it is a lean cut, and why lard/oil/baste if I can get it with it's own layer of fat to do the work for me!! Some recipes on the web claim that the cut gets tough if cooked to med or well, but I have had it many times both ways (even if I prefer my beef mooing) and that is not the case. The only time I have had Tri Tip really tough is when it has been carved by someone who didn't know what he was doing. It is absolutely essential that it be sliced across the grain, and thin slices are better than thick. As I said, it isn't as tender as a Filet Mignon or Prime Rib, but it certainly isn't "tough" as long as it is carved properly. Another Central Valley staple is the bbq Tri Tip sandwich. Thinly sliced Tri Tip (freshly cooked or leftover) slathered with your favorite smoky barbecue sauce in a bun. Mmmmmmmm. Here is a link that might be useful: Tri Tip names
...See More
Pork loin roast advice
Q
Comments (26)
Sour Cream Rye Bread from "The Bread Lover's Bread Machine Cookbook" by Beth Hensperger, (2000) Havard Common Press, Boston, MA page 139 2-pound loaf 3/4 cup water 2 1/2 tablespoons balsamic vinegar 7/8 cup sour cream 3 TBLSP dark honey or molasses 3 TBLSP vegetable oil 2 1/2 cups bread flour 1 1/2 cup dark rye flour 1 1/2 TBLSP instant potato flakes 1 TBLSP + 2 tsp. gluten 1 TBLSP + 1 tsp. caraway seeds 1 1/2 tsp. ground coriander seeds 2 tsp. salt 1 TBLSP bread machine yeast or 2 1/2 tsp. SAF yeast Add wet ingredients and then dry ingredients into loaf pan in the bread machine. Use the standard setting. I bake mine in the bread machine but you can use the dough setting I guess. If using the bread machine to bake, set the crust on medium. Beth says the loaf is delicate when coming out of the pan so remove carefully and cool it standing on its side. I left it in the bread pan overnight to cool so didn't notice any delicacy taking it out. Lpink's notes: I used low fat sour cream and some non fat greek yogurt since I was almost out of sour cream. I drastically reduced the caraway and corriander. I used crushed caraway since I don't like seedy rye. I think I only used about 1/3 of both for the recipe. The flavor was still good with just that amount. I also used somewhat less salt, again maybe 1 1/2 tsp. I used half honey and half molasses for the sweetener. I also used some whole wheat bread flour in place of the plain bread flour, but not a whole lot, like maybe the equivalent of 1/2 cup for this recipe.
...See More
Cooking pork loin vs. shoulder/butt
Q
Comments (23)
I cooked my pork shoulder (Boston Butt) in the crock pot Tuesday and it was not greasy at all. First, I did trim the "fat cap" off with kitchen shears and a knife. I also trimmed as much fat as I could from the exterior edges. I then lightly browned it in my cast iron skillet and put in the crock pot on high to get it going and reduced to low for the rest of the day. I added 1/2 cup of water to the crock. When it was done, I lifted the roast out of the pot to a large cutting board. and left the broth. This left all the fat behind. Pull it apart and let cool until you can handle the meat. I then went through and pulled the parts out that I don't like ( left from around the fat). If you like the sauce cooked into the meat, discard the broth in the crock pot, return the meat to it with your favorite BQ sauce, and cook on low until heated through. I usually put them on the smoker in the summer and it doesn't have to be trimmed, because all the fat drips off, but we were going to be gone all day. I have an old Hamilton Beach"Crock Watcher" 6qt that I used the other day. I also have a new Rival "Crock Pot" 4.5 qt that works well, because my small one died. My new one has the dial for off, high, low, and warm. It is not one of the digital ones with a timer. The new ones cook a lot hotter and faster, so be sure to turn a new one down to low sooner and try to get one with the warm setting.
...See More
sage721
15 years ago
Pulled pork all the way! Impregnate w/garlic, dry rub overnite if ya got the time. "Low and slow" as they say. I usually toss an apple or two in as well. 275 for like 4 hours depending on the size. It will just fall apart at the point. High enough fat content to require very little gravy and you'll have loads of pan drippings. I also mix in a few dashes of cider vinegar when I'm done with the pulling. I always serve mine w/ cole slaw.
lindac
15 years ago
I'd cover it with sliced onions and a few thin slices of lemon....put it into a 425 oven and cook for about 30 to 40 minutes....all should brown well....then turn the oven down to 325, pour some apple juice or white wine...or even beer over the meat, clap on the lid and cook another 2 to 2 1/2 hours.
It will be pretty falling apart....
If you want, degrease the stuff in the bottom of the pan and thicken it to serve with the meat.
Linda c
Rusty
15 years ago
I love a good Boston Butt roast!

Rub all over with "The Chef's" Bavarian Gold Pork & Poultry seasoning (made in MI, by the way)

Start in a 450-475 oven for 20-30 minutes.
Reduce oven to 325, roast until done.
(170 on my oven thermometer)

Serve with applesauce or cranberry sauce,
mashed potatoes & gravy,
A good tossed salad,
And your favorite cooked vegetable.

Also good with baked-in-their-skin sweet potatoes.

Leftovers make great sandwiches,
either hot or cold roast pork sandwices.

Or use the leftovers for the pulled pork.

Enjoy!

Rusty
caliloo
15 years ago
I would cook it like a pot roast with the Hungarian seasonings in the following recipe, then pull it off the bones in big hunks and serve the meat with noodles and a cucumber salad. Oh yea - and I would probably leave the mushrooms out, but only because i'm not in the mood for them right now! LOLOLOL!

Alexa

********************************************************

Gomba Porkolt - Pork And Mushroom Stew
Time 120 minutesServes 6Ingredients
--------------------------------------------------------------------------------
1-2 lbs pork steaks, cut in cubes and trim the fat
2 med. onions chopped
4 T of oil
2 tsp paprika
3 cloves garlic pressed
salt to taste
pepper to taste
water as needed
sour cream
fresh mushrooms cleaned and chopped in half, more if large.
How to make it
--------------------------------------------------------------------------------
in frying pan, saute onions in oil til transparent,
add paprika and mix together
add cubes of meat to lightly brown and stir well to not burn
add water so that it just covers the meat
add pressed garlic and salt and pepper to taste, mix well and often during cooking
cook on low with cover for about 1 1/2 to 2 hours til meat is tender
once done add sourcream and mix well.
serve with mashed potatoes and cucumber salad.
shaun
Original Author
15 years ago
Ummmmmm all these suggestions sound great!

Thank you for confusing me. I know I know, I asked for it. hahah!

I'll let you know which one I use. Or maybe I'll do a combo of them all...... hee hee and we'll call it ...

The Cooking Forum's Butt
arley_gw
15 years ago
If you're feeling adventurous, try Marcella Hazan's pork loin (you can use boston butt as well) braised in milk, Bolognese style. Simple and delicious.

Here is a link that might be useful: Pork braised in milk
shaun
Original Author
15 years ago
Ok, its in the oven. I used a combo of all the above suggestions; except Arly's! Sorry, I just came back here and read your suggestion after I had it in the oven.

So here's what's in it.

Slices of onions, fresh garlic, black pepper, Mrs. Dash Table Blend, sweet potatoes sliced thick, apple juice and a little brown sugar.

It's in my Princess House Crystal Baking Dish, covered. I hope it comes out like a stew with big chunks of the meat........ and not too sweet. I didnt use very much brown sugar, just about 1/4 cup at most.

I put it in the oven at 475 and will let it go an hour then I'll lower it to 300 for another 3 hours or so.

I'll let you know how it comes out. Thanks for all the suggestions.

Related Stories

HOUZZ TOURS My Houzz: Antiques Mingle With Modern Style in a 1920s Tudor

By Theresa Fine

See how careful curating and a strong vision turned an empty New England home into an eclectic sight to behold

KITCHEN DESIGN Kitchen of the Week: A Budget Makeover in Massachusetts

By Vanessa Brunner

For less than $3,000 (not including appliances), a designing couple gets a new kitchen that honors the past

Houzz Call: Show Us Your Paint Makeovers

By Becky Harris

Let your newly repainted house or room do the "How d'ya like me now?" strut right here — it might just be featured in an upcoming ideabook

THE HARDWORKING HOME Clever Ways to Rethink the Linen Closet

By Laura Gaskill

The Hardworking Home: Get rid of those toppling piles with these ideas for organizing bedding, towels and more

Sponsored

17 Reviews

The Leading Interior Design Studio in Franklin County

More Discussions

American Chestnuts and Black Walnuts

6

Tonight’s stirfry and something NEW!

17

More eggplant & pork

13

Follow-ups and Thanks re Pie, Fruit Leather and Halloween

6

Tortillas tonight

12