|Nutritional Guidelines (per serving)|
This smoked pork butt recipe with potatoes and cabbage can easily pass for Eastern European-style corned beef and cabbage with its mixture of sweet and savory flavors. Instead of a corned beef brisket, however, this recipe features pork butt, offering a slightly different taste and texture.
If you aren't familiar with a pork butt, this cut actually has nothing to do with the hindquarters of a pig. The butt refers to the butt of the upper shoulder (the lower portion of the shoulder is the picnic). This cut is also known as Boston butt.
If you happen to have leftovers, they can be turned into soup or another meal over noodles. Smoked pork butt is also a good candidate for a slow cooker or pressure cooker if you follow the manufacturer's directions.
- 3 pounds boneless smoked pork butt
- 3 tablespoons brown sugar
- 1 medium to large cabbage, cut into 8 pieces
- 5 black peppercorns
- 6 medium potatoes, peeled but left whole
Place smoked pork butt in a Dutch oven or stockpot. Add water to cover and add brown sugar. Cover pot and bring to a boil.
Reduce heat and simmer, partially covered, for 2 hours. (A pork butt requires about 40 minutes per pound.)
Halfway through the cooking process (after 1 hour), add the cabbage and peppercorns. Bring back to the boil, reduce the heat, and continue to simmer.
30 minutes before the cooking time is up, add the whole potatoes. Return to the boil, reduce the heat, and continue to simmer, partially covered, until the potatoes and meat are tender.
More Uses for Smoked or Fresh Pork Butt
There are several recipes that use this particular cut of pork meat, such as glazed smoked pork butt. A simple glaze made with apricot preserves adds a touch of sweetness to this tender, juicy smoked pork shoulder. Enjoy it sliced with potatoes and veggies or shredded for sandwiches.
In this recipe for fresh pork shoulder with vegetables, an unsmoked piece of pork butt is braised with turnips, sweet potatoes, and cabbage for a complete meal. A perfect recipe for the fall is pumpkin and pork shoulder with bacon and onions. Sliced fresh pumpkin is sautéed with yellow onions in bacon fat, and is then simmered with chicken broth and spices and mixed with sautéed strips of pork butt.
And, of course, pork butt is perfect for pulled pork. What makes this pulled pork North Carolina-style is the cider-vinegar sauce with crushed red pepper it is basted and served with. It makes a great weekend meal with beans, potato salad or fries, and slaw.