How to Cook Pork Butt

Our whole family learned how to cook pork butt as well as every part of the pig. We butchered every fall of the year. After butchering, all the pork was either salted, smoked or prepared for storing in the freezer. Enough pork was preserved to last for most of the year. We always enjoyed some during the fall preparations but it was also so delicious during the cold winter months. Great fresh lard was made and poured into twenty-five pound metal cans. We would sprinkle the fresh warm “cracklins” with salt and they were so delicious!

How to Cook Pork ButtHow to Cook Pork Butt

I learned how to cook pork butt later in my life. Until I became a wife and mother, I took pork for granted. I didn’t have to think about price and quality because we always had good quality pork which we raised. By the time I became an adult, Dad was no longer raising pigs so everything had to be purchased. Today, pork is probably the most economical meat to buy. When I was raising my children, it was pretty expensive compared to chicken and especially ground beef.


To learn how to cook pork butt, you need to understand where this part is cut from the hog. It is the large thick section of the hog right behind the head; the upper part over the front legs. This part is marbled with fat making it a cheaper cut of the meat when I was young and still today. Most people do not like the fat although that is what makes the meat so flavorful and what I love about this part. The pork butt can be used in so many different types of recipes. Long slow cooking of a plain simple butt roast with only salt and pepper makes a great Sunday dinner.

When learning how to cook pork butt, you will find many ingredients taste better because of the extra fat in the meat. For instance, the fat in the meat and the sourness of the kraut really complement each other. Rich flavorful barbeque sauce is something else which goes well with the extra fat on the pork. Extra spicy, well seasoned sauces and gravies are great with this meat. Also, the pork butt is best to use when making sausage. If you use other cuts of pork, often additional fat will need to be added.

POLYNESIAN PORK BUTT RECIPE

Polynesian Pork Butt RecipePolynesian Pork Butt Recipe

Learn how to cook pork butt by using a flavorful marinade.

  • 2 Pounds fresh pork butt
  • 1 Can (8 Ounces) pineapple tidbits
  • 2 Tablespoons catsup
  • 2 Tablespoons sugar
  • 1 ½ Tablespoons white vinegar
  • 1 Teaspoon salt
  • 2 Teaspoons soy sauce
  • 1 Tablespoon Worcestershire sauce
  • 1 Teaspoon lemon juice
  • 2 Cloves minced garlic
  • 1 Teaspoon ground coriander
  • 1/8 Teaspoon cumin
  • ¼ Teaspoon pepper

Pierce pork butt several times all over with a long fork.
Tie with kitchen string if desired; place meat in a large zip lock bag.
Combine pineapple, juice and remaining ingredients for marinade.
Pour over meat and seal tightly; refrigerate for 2 days turning occasionally.
PREHEAT OVEN TO 350F degrees.
Remove pork from marinade and drain; wrap in foil and roast 30 minutes.
NOTE: Discard marinade.
Open foil; cook about 25 to 30 minutes and browned.
Slice to serve; serves 6.

SPICED PORK ROAST RECIPE

Spiced Pork Roast RecipeSpiced Pork Roast Recipe

Learn how to cook pork butt with red wine sauce.

  • 1 Tablespoon spicy brown mustard
  • 1 Tablespoon Cajun seasoning
  • 2 Tablespoon fresh minced sage
  • 3 Tablespoons lime juice
  • 4 to 5 Pounds pork butt
  • 12 Cloves garlic (cut large ones in half)
  • ¼ Cup hot pepper sauce
  • ¼ Cup Worcestershire sauce

Serving Sauce

  • ½ Cup red wine
  • 1 Cup chicken broth
  • 2 Tablespoon cornstarch
  • 1 Bay leaf

Combine brown mustard, Cajun seasoning, minced sage and lime juice.
With sharp pointed knife make 4 deep slashes in the meat; insert garlic cloves.
Rub the mustard mixture all over the meat; place meat in large glass bowl.
Add the hot pepper sauce and Worcestershire sauce.
Cover bowl and refrigerate overnight.
PREHEAT OVEN TO 425F degrees.
Remove pork from the marinade; reserve marinade.
Place the pork on a rack in roasting pan; roast for 25 minutes.
REDUCE HEAT TO 350F degrees.
Roast for 1 ½ hours to 2 hours or until juices run clear when pierces with fork.
NOTE: Baste occasionally during cooking with reserved marinade; if pan begins to dry add a little water.
Remove from the oven; cover and let stand 10 minutes before slicing.
TO MAKE SAUCE combine all ingredients in a saucepan.
Add 3 TABLESPOONS of the pan juices (Not fat).
Over medium heat cook and stir until thickened.
Remove from heat and discard bay leaf; set aside.
Transfer sliced meat to serving platter; pour sauce over and serve.
Serves 10 to 15.

 HOW TO COOK PORK BUTT WITH GREEN CHILI PEPPERS

Green Chili Pork RecipeGreen Chili Pork Recipe

Learn how to cook pork butt with green chili peppers.

  • 2 Pounds pork butt roast (cut in one inch squares)
  • 1 Tablespoon oil
  • 1 Large onion (chopped)
  • 2 Cloves minced garlic
  • Salt/ pepper to taste
  • 1 ½ Teaspoons cumin
  • 1 1/2 Cup water
  • 1 Can whole green chili peppers (27 ounces)
  • 1 Pound vermicelli (Hot cooked)

Heat oil in large Dutch oven over medium heat.
Add onion and garlic to pot; add salt and pepper.
Sauté until onions are tender; stir in cumin.
Stir in the pork and water; REDUCE HEAT to low.
Cover pot and cook until pork is tender about 1 hour.
Dump can of peppers on top of the meat; cook another 45 minutes.
Stir pork and peppers together and serve over the cooked pasta.
Serves 6 to 8.

ROAST PORK BUTT RECIPE

Learn how to cook pork butt with herb gravy.

  • 3 to 3 ½ Pounds pork butt roast
  • 1 Tablespoon finely chopped onion
  • 2 Tablespoon flour
  • 1 Teaspoon salt
  • ¼ Teaspoon pepper
  • 1 Teaspoon dried sage
  • ¼ Teaspoon dried thyme
  • ¼ Teaspoon dried oregano
  • ¼ Teaspoon gravy seasoning
  • 1 ½ Cups water

Preheat oven to 325F degrees.
Place meat in an iron skillet or shallow roasting pan.
Roast 2 ½ to 3 hours or meat thermometer reaches 185F degrees.
Remove roast to a meat platter; keep warm.
Spoon fat from pan leaving about 1 tablespoon and the pork juices.
Place skillet on stove top; add onion and sauté until onion is golden.
Remove from heat and stir in the flour until smooth; stir in next 6 ingredients.
Gradually stir in the water; bring to a boil stirring until thickened and smooth.
Reduce heat and simmer 2 minutes; serve with sliced pork.

ITALIAN SAUSAGE RECIPE

Learn how to cook pork butt by making flavorful Italian sausage.

  • 2 ½ Pounds pork butt (Cut in cubes)
  • 1 ½ Teaspoons dried coriander seeds
  • 1 ½ Teaspoons dried parsley
  • 1 Tablespoon fennel seeds
  • 1 Large clove minced garlic
  • ¾ Teaspoon salt
  • ¾ Teaspoon coarse ground black pepper

Grind pork cubes in food process on coarse 2 times.
NOTE: By refrigerating or freezing 20 minutes the grinder is better.
Grind coriander, parsley and fennel; add to ground meat.
Add garlic, salt and pepper; mix well with your hands.
Cover tightly and refrigerate at least 8 hours.
Shape into patties and fry in a little oil.

EASY HOMEMADE SAUSAGE RECIPE

Learn how to cook pork butt by making homemade sausage.

  • 6 Pounds ground pork butt
  • 2 Ounces sausage seasoning

Combine and blend well with hands.
Cover and store in refrigerated overnight.
Divide in packages and wrap to freeze.
NOTE: I like to make sausage patties to freeze.

SAUERKRAUT AND PORK RECIPE

Learn how to cook pork butt with sauerkraut.

  • 2 Onions
  • 8 Whole cloves
  • 2 Carrots (Peeled)
  • 2 Pounds slab bacon (Not sliced; cut in half)
  • 2 Pound boneless butt
  • 10 Whole peppercorns
  • 6 Juniper berries
  • 1 Tablespoon butter
  • 4 Cans (14 Ounces each) chicken broth
  • 1 cup white wine
  • ¼ Cup lemon juice

Stud each onion with 4 cloves.
Place onions, carrots, bacon and pork in a large pot.
Tie peppercorns and juniper berries in cheesecloth or herb bag.
Add cheesecloth to the pot; cover with the sauerkraut and then the butter.
Combine the broth, wine and lemon juice; pour over the meat and kraut.
Bring the mixture to a boil; REDUCE HEAT, cover and simmer 1 ½ to 2 hours.
NOTE: Pork butt should be tender when pierces with a fork.
Discard the onions and the cheesecloth bag.
To serve slice pork butt and the bacon; arrange with kraut on serving platter.
Slice carrots as garnish.

SPICED GRILLED PORK BUTT

Learn how to cook pork butt with brandy and orange.

  • 1 ½ Cups orange juice
  • ½ Cup vinegar
  • ¼ Cup brown sugar
  • 2 Tablespoons cloves
  • 1 Tablespoon dry mustard
  • 1 Tablespoon ginger
  • 1 Tablespoon molasses
  • 2 Tablespoons brandy
  • 1 ½ Pounds smoked boneless pork butt
  • 1 Jar (14 Ounces) spiced apple rings

Combine orange juice and next 7 ingredients; whisk together until blended.
Cut meat in ¾ inch slices; place in a shallow glass dish.
Pour orange juice mixture over meat; cover and refrigerate 8 hours.
Remove meat from marinade; reserve marinade.
Place the meat on grill over medium coals 4 inches from heat.
Cook 15 to 18 minutes or until thoroughly cooked turning one time.
NOTE: Baste frequently with reserved marinade.
Serve with spiced apple slices; serves 5 to 6.

SPICY SPANISH PORK STEW with Polenta

Learn how to cook pork butt in a stew with polenta.

  • 1 Pound chorizo (Spanish sausage)
  • 1 Teaspoon cumin
  • 1 Teaspoon crushed red pepper
  • ½ Teaspoon salt
  • ¼ Teaspoon black pepper
  • 2 ¼ Pounds pork butt (Cut in 1 inch cubes)
  • 2 Tablespoons olive oil (Divided)
  • 1 ½ Cups chopped onion
  • 2 Jalapeno peppers (Seed and chop)
  • 3 Cloves minced garlic
  • 1 Large red bell pepper (Chopped; Divided)
  • 2 Cans (14 ½ Ounces each) diced tomatoes (Not drained)
  • 1 Cup chicken broth
  • 1 Tablespoon tomato paste
  • 1 Tablespoon chopped fresh parsley
  • 1 Tablespoon chopped fresh oregano

Creamy Polenta

  • 2 ½ Cups milk
  • 1 Cup polenta
  • 1 Teaspoon salt
  • 1 Cup shredded Manchego cheese (Spanish cheese made with sheep’s milk)

FOR PORK brown chorizo in a skillet stirring until crumbly; drain.
Combine the cumin and next 3 ingredients in a zip lock bag.
Add pork; shake bag gently until pork is coated.
Heat 1 TABLESPOON of the oil over medium high heat.
Brown pork on all sides; remove from skillet and drain.
Add remaining oil to skillet; add the onion and next 3 ingredients.
Cook until onion is tender; stir in the pork, tomatoes and next 4 ingredients.
Bring mixture to boil; cover, REDUCE HEAT and simmer 1 hour.
Stir in the chorizo; simmer 20 minutes or until the pork is tender.
NOTE: Mixture should be thickened.
Serve with creamy polenta; serves 6.
FOR POLENTA combine first 3 ingredients in top of double boiler.
Cover and place over simmering water; cook 35 minutes until thickened.
NOTE: Stir polenta often while cooking.
Add cheese; stir until cheese melts.

PEPPERCORN PORK BUTT ROAST

Learn how to cook pork butt with three peppercorns.

  • 4 Pounds pork butt
  • ¼ Cup PLUS 1 tablespoon softened butter (Divided)
  • 1 Tablespoon mustard seeds
  • 1 Tablespoon black cracked peppercorns
  • 1 Tablespoon green peppercorns
  • 1 Tablespoon white peppercorns
  • 2 Tablespoons flour
  • 1 Tablespoon dry mustard
  • 2 Teaspoons dried thyme
  • 1 Teaspoon brown sugar
  • 2 Tablespoons spicy mustard

Preheat oven to 475F degrees.
Melt 1 TABLESPOON of the butter in heavy skillet over medium high heat.
Brown pork butt on all sides; place meat in roasting pan and cool slightly.
Combine mustard seeds and all peppercorns in heavy zip lock plastic bag; seal.
Crush spices with meat mallet or rolling pin; combine with flour.
Add next 3 ingredients to peppercorn mixture.
Stir into peppercorn mixture the ¼ CUP butter and spicy mustard.
Spread spice mixture over top and on sides of meat.
Bake for 20 minutes: REDUCE OVEN TEMPERATURE to 325F degrees.
Cover loosely with foil; bake about 1 hour until thickest part of meat is 160F degrees.
Remove from oven, slice and serve; serves 6.
NOTE: The pan drippings make excellent gravy.

BARBEQUE PORK BUTT

Learn how to make great barbeque pork for dinner or sandwiches.

  • 3 Pounds pork butt
  • 1 Cup water
  • Salt/ pepper to taste
  • ½ Cup brown sugar
  • ¼ Cup cider vinegar
  • ¼ Cup Worcestershire sauce
  • 1 Cup catsup
  • 1 Tablespoon lemon juice
  • 2 Teaspoons prepared mustard

Preheat oven to 325F degrees.
Place meat in Dutch oven; pour water in pan.
Season meat with salt and pepper.
Cover and roast in oven about 1 ½ hours until tender.
Remove meat from oven; cool slightly and slice.
REDUCE HEAT TO 300F degrees.
FOR SAUCE combine brown sugar and next 5 ingredients.
Season sauce with salt and pepper; pour over the sliced meat.
NOTE: Make sure all meat is coated on both sides.
Bake about 45 minutes; serves 8 to 10.