boston butt roast

Our little country grocery,the Country Mart, had Boston butt for .79 a pound. I picked up a 11 pounder and am looking for suggestions. Factors that should be considered....theres only two of us,so leftovers will probably get frozen....we have made pulled pork so many times already so thats not an option. Other than that were pretty much good to go. I had thought about cutting it in half and freezing part of it. Anyone have any experience running that cut through a grinder? I like to add some ground pork with my beef in meatballs and chili.

Our little country grocery,the Country Mart, had Boston butt for .79 a pound. I picked up a 11 pounder and am looking for suggestions. Factors that should be considered....theres only two of us,so leftovers will probably get frozen....we have made pulled pork so many times already so thats not an option. Other than that were pretty much good to go. I had thought about cutting it in half and freezing part of it. Anyone have any experience running that cut through a grinder? I like to add some ground pork with my beef in meatballs and chili.

I dunno...Pork and Sauerkraut maybe ? It's supposed to bring good luck at New Years, maybe it would bring good luck for the growing season.

That's the same as pork shoulder, isn't it? We're having one of those for dinner tonight, but ours is a bit smaller. My sweetie's just roasting it in the oven. The bones and fat add to the flavor and moisture of this "cheap" cut of pork.

On the other hand, freezing it in bags as ground pork sounds like a good idea for you. You need a good boning knife, though. And the upside is since this cut has a bit more fat, it will have better moisture compared to ground loin.

Or better yet, roast half and grind the other.

Sounds like a perfect time to MAKE SAUSAGE!!!

Or better yet, roast half and grind the other.

I think thats the direction Im going to go.

Sounds like a perfect time to MAKE SAUSAGE!!!

Last year I got over my fear of canning. I guess this is the year to overcome my fear of making sausage.Thanks

Sounds like a perfect time to MAKE SAUSAGE!!!

Last year I got over my fear of canning. I guess this is the year to overcome my fear of making sausage.Thanks

Canning is KEWL...Can't wait to make some pickles and drop one of those Red Savinas in each jar for "good luck".

John, if you can't find seasoning recipes on-line or if you need casings, etc., check the food prep area at Bass Pro Shops in Clarksville. They have grinders, casings and other equipment.



http://www.basspro.com/webapp/wcs/stores/servlet/SearchResults?searchOption=products&hvarSearchString=sausage&storeId=10151&catalogId=10001&langId=-1&CMID=TOP_SEARCH_GO

Lois

before i was married i was had never cooked with this cut of meat because of the fat and all i just didnt think it was very good.....well when i got married my mother in law made my husband and i an awesome dinner....shes from the south...Louisiana and made us an awesome butt roast......

she places heavy duty foil in a large ovenproof pot.....enough to wrap the whole roast with.... seasoned it with just salt and pepper added onions.....threw a can of cream of mushroom over the whole thing and cooked it forever.....it was awesome.....personally i do not like to work with cans of cream of ANYTHING......bleh......but this came out really good.....now i have made it myself but i left out the cream of mushroom and just made my own gravy with the drippings......its really good......

i also saw a recipe on ming tsai's show of actually putting bacon on the roast and then slow roasting the whole thing.......i mean really.......what can make a huge piece of fatty pork taste better......but.....YES.....more pork...bacon...... i tried this.....and liked it......

http://www.ming.com/simplyming/recipes/ ... ogurt.html

as i was typing i realized that this recipe might not be a good one since you will be freezing leftovers......i dont have those issues....i cook for a family of SEVEN.....11 pounds of roast is our sunday dinners......lol.......

Just a follow up on the roast. The way the bone ran in the roast made it easy to cut in half. I processed half for ground pork. The other half,the bone in portion, ended up going in a marinade of rum,oj,pineapple juice,lime juice,cut limes,cut oranges,allspice,garlic,cinnamon stick and ginger slices. After a good soak in that I patted it dry and smeared it with warm honey and put on a dry rub. Dry rub consisted of a small portion of my basic bbq dry rub(see Alton Brown baby back rub)cumin,dry hot pepper,all spice,just a touch of nutmeg,mace, cinnamon, cayenne,dry mustard, ground ginger and a bit of thyme. I put the roast down on a bed of sweet onions and pineapple. Went 325 forever and ended up with a perfectly cooked roast. We were going for a caribbean type flavor so figured putting the meat atop a pile of red beans and rice would be appropriate. It wasnt the best thing thats ever come out of our kitchen,but we felt it was quite good for just winging it.If I were to do it again I would go for a bit more heat,like a bit of scotch bonnet or something. Im not a hot food lover,but our time in the caribbean has given me an appreciation for heat,when its used right.With the roast being as cheap as it was its easy to take a chance experimenting. Thanks for your input otherwise....Were getting stoked thinking about the prospects of sausage making.

John,

Only just saw your post due to vacation. Here another really simple idea for using a couple of lbs of pork butt, shoulder or tenderloin. I created this for leftovers and we found we love it.

Pork Del Rio

1 lbs pork roast, cooked

Shred meat and set aside

Cook in crockpot on High for 4-5 hours:
4 cups chicken broth
1/2 container of Desert Pepper brand Salsa Del Rio ( green salsa- they have it at Lotsa Pasta and some Krogers)
1 1/2 tsp minced garlic
1 large onion, chopped into large pieces
1 tsp Chipotle Pepper Grind spice ( optional- substitute a little ground Chipotle chili pepper and some salt & pepper if you don't have it)

Add pork and cook for another 1-2 hours.

To serve- drain in a colander- reserving liquid.

Serve with green salsa and sour cream on flour tortillas with a Mexican salad ( lettuce with tomato, black beans, corn and cheddar cheese).

This recipe also freezes very well, so you can double it a freeze a batch if your crockpot is big enough.

Deb

Thanks Deb, sounds good.
How about the vacation? Can we look forward to a food finds report in the new travel section of the forum?

Is it there? I haven't even looked....

I'll post something soon. First I have to get thru all this laundry (and a broken dryer). Sorry you couldn't make it last night- we had a blast!

Deb

Yeah its there, you may have to click on the "board index" button for it to come up. Yes, upon seeing the pics for offline Im bummed we didnt make it. Between being busy with greenhouse(hauling things back inside due to the cold) and getting ready for fireworks setup for Thunder,our rubber band is pretty well stretched.

Fireworks set-up for Thunder? Are you hosting a special event?

Deb