Big Butts!

There is little more appealing then a slice of fresh roasted Pork Butt/Shoulder, just out of the oven, steaming and dripping all over!

It is commonly braised and used for pulled pork and a variety of other options.  I love to simply roast them.  The fat within bastes throughout during the cooking process, adding moisture and remarkable flavor.

You can buy these with or without bones.  The bone-in has more flavor, but more challenging when it comes time to slice pretty pieces.  If you have a boneless one, be sure to open the flap created from removing the bones and season inside, as well.

I don’t generally brine a butt/shoulder.  (and YES, the name is interchangeable for this cut of meat)  You certainly can brine, if you have desire and the space.

Once seasoned, if cooking a boneless Pork Butt, you will want to tie it.  Otherwise, the top tends to lift up and become dry.

Pork is so very versatile.  It lends itself to a wide variety of different cuisines, so when it comes to seasoning, its wide open.  If you are cooking a big piece, you may want to keep the seasoning simple, so you can use it to prepare several diverse meals.  I get a kick out of my “Deja-Food” machinations.  The challenge is to prepare of meal, using ‘left-overs’ while utterly fooling the picky eaters at the table.

If you have the ability to handle a large quantity of Pork Butt, I would recommend going to one of the several Cash & Carry stores.  They are all over the Seattle area.  These stores are set up for restaurants and other food oriented retail operations, but they are licensed for non-commercial purchases, as well.  You will pay half the price per pound that you would spend at a grocery store.  You will ALSO have a package containing two full butts.  A ‘whole’ butt is from both sides of the pig, so two pieces. I generally cook one whole one, while cutting the other into two units that I freeze for another day.  You can cut the first smaller, as well.  You are in charge!

Enjoy!! Chef Celinda

Nic’s contribution…