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Post by Mari on Jan 31, 2022 2:16:36 GMT
We were at the store today and saw these on sale:  Thought this was perhaps a good price but kinda hesitant to admit I don't know anything about this cut!  Would MOST welcome insight/input/recipes as far as what to do with this type of meat/cut. Most Regards, ~Moi |
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Post by fixitguy on Jan 31, 2022 2:24:13 GMT
Tons of stuff!!!
We make pork tacos or shredded BBQ pork sandwiches.
Use the google.
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Post by Ozarks Tom on Jan 31, 2022 2:28:39 GMT
Good price! Around here it would go in a crock pot with potatoes, carrots and onion. Cooked til it's falling off the bone.
Just finished one off tonight as an open face sandwich w/mashed potatoes.
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Post by BrewDaddy on Jan 31, 2022 2:34:33 GMT
This:
Chili Verde
Ingredients for 4 large portions:
2 tbsp vegetable oil (heat to almost smoking before browning meat)
2 pounds boneless pork shoulder (aka pork butt), cut into 2-inch cubes
1 yellow onion, diced
2 teaspoon oregano
2 teaspoons ground cumin
1/2 teaspoon ground coriander
1/4 teaspoon cayenne
2 to 3 teaspoon kosher salt, or to taste
about 10-12 tomatillos (about 4 cups once quartered)
3 jalapenos, seeded
1 poblano chili, seeded
6 cloves peeled garlic
1/2 cup packed cilantro leaves
2 1/2 cups chicken stock, or as needed
1 bay leaf
1 1/2 pound Yukon gold potatoes, quartered
freshly ground black pepper
sour cream and pickled red onions to garnish
- Simmer pork and sauce for an hour, add potatoes, and simmer until everything is tender.
p.s. this works really well with a jarred verde sauce, but of course it's nice to perk things up a bit with some fresh onion, cilantro and/or garlic....
bd
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Post by Jolly on Jan 31, 2022 11:58:02 GMT
1. I occasionally grind them for a lean patty sausage or ground pork.
2. Love to smoke them, then slice or use as pulled pork.
3. They make a nice pot roast and pork gravy.
4. I have made link smoked sausage with them, but you'll need to add a bit of fat when you season, before grinding.
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Post by Tim Horton on Jan 31, 2022 15:59:13 GMT
My go to recipe for meats is this...
A layer of fine chopped onion in the bottom of the slow cooker..
Body slam the meat on top.
A little salt, a little black pepper.
Cook all day low and slow to fall off the bone done..
Cool until you can debone, shred it by hand..
Package in meal size portions, and freeze.
Season and use as you like right away..
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fish
New Member
Posts: 5
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Post by fish on Jan 31, 2022 20:42:58 GMT
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Post by Ozarks Tom on Jan 31, 2022 21:20:09 GMT
At Sam's today pork butt roast was $1.59/lb, couldn't pass it up even though we already had on in the freezer.
Sweet Bride always makes too much gravy, so the leftover gets stirred into the dog food. You almost don't have to wash the dishes.
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