Smoked Pork Butt With Potatoes and Cabbage

By
Barbara Rolek
Barbara Rolek
Barbara Rolek is a former chef who became a cooking school instructor and award-winning food writer.
Learn about The Spruce Eats' Editorial Process
Updated on 08/18/22
Pork Butt With Vegetables for Easter Dinner

Teubner / Getty Images
Prep: 10 mins
Cook: 2 hrs
Total: 2 hrs 10 mins
Servings: 6 servings
Nutrition Facts (per serving)
841 Calories
43g Fat
54g Carbs
59g Protein
Show Full Nutrition Label Hide Full Nutrition Label
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Nutrition Facts
Servings: 6
Amount per serving
Calories 841
% Daily Value*
Total Fat 43g 55%
Saturated Fat 16g 79%
Cholesterol 195mg 65%
Sodium 188mg 8%
Total Carbohydrate 54g 20%
Dietary Fiber 8g 28%
Total Sugars 13g
Protein 59g
Vitamin C 97mg 485%
Calcium 195mg 15%
Iron 6mg 31%
Potassium 2100mg 45%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

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 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 have leftovers, they can be turned into soup or another meal over noodles. A smoked pork butt is also a good candidate for a slow cooker or pressure cooker if you follow the manufacturer's directions.

Ingredients

  • 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

Steps to Make It

  1. Gather the ingredients.

  2. 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.

  3. Reduce heat and simmer, partially covered, for 2 hours. (A pork butt requires about 40 minutes per pound.)

  4. Halfway through the cooking process (after 1 hour), add the cabbage and peppercorns. Bring back to a boil, reduce the heat, and continue to simmer.

  5. About 30 minutes before the cooking time is up, add the whole potatoes. Return to a boil, reduce the heat, and continue to simmer, partially covered, until the potatoes and meat are tender.

  6. Transfer the meat to a cutting board and slice. Arrange on a platter with cabbage wedges and whole potatoes.

Tips

  • Use an all-purpose potato for this dish, such as Yukon Gold or white potatoes.
  • Make some steamed carrots as a side dish.

More Uses for Smoked or Fresh Pork Butt

Several recipes 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.


And, of course, pork butt is perfect for pulled pork. It makes a great weekend meal with beans, potato salad or fries, and slaw.