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| Pork Butt |
Pork butt, also known as pork shoulder, is a versatile cut of meat that is perfect for slow cooking and braising. It is a flavorful and relatively inexpensive cut of meat that is perfect for a variety of recipes. The high fat content of pork butt makes it perfect for dishes that require long cooking times, such as pulled pork sandwiches, tacos, ramen, curry, paella and many more.
This post includes a variety of delicious recipes that use pork butt as the main ingredient, each recipe is unique and delicious, you can find recipes for Pork Butt Tacos, Pork Butt Ramen, Pork Butt Curry, Pork Butt Chinese Char Siu, Pork Butt Paella and more. Each recipe includes simple and easy-to-follow instructions that will help you prepare a delicious meal for your family and friends. Whether you're a beginner cook or an experienced chef, these recipes are sure to please.
The recipe for Pork Butt Tacos:
Ingredients:
4-5 lb pork butt roast
2 tbsp chili powder
1 tbsp cumin
1 tsp garlic powder
1 tsp onion powder
1 tsp smoked paprika
Salt and pepper, to taste
1 cup chicken or beef broth
1 cup of your favorite salsa
Corn tortillas, for serving
Toppings of your choice (shredded cheese, sour cream, avocado, cilantro, etc.)
Instructions:
Preheat your oven to 350°F.
In a small bowl, combine chili powder, cumin, garlic powder, onion powder, smoked paprika, salt, and pepper.
Rub the seasoning mixture all over the pork butt roast.
Place the roast in a baking dish and pour the broth around the roast.
Cover the baking dish with foil and roast for 3-4 hours or until the pork is cooked through and tender.
Remove the pork from the oven and let it cool for a few minutes. Then, shred the meat with two forks or your hands.
Heat the corn tortillas in a skillet or on a grill.
Assemble the tacos by placing a spoonful of the shredded pork on the tortilla, add a spoonful of salsa, and top with your desired toppings.
Serve and enjoy your Pork Butt Tacos!
Note: Cooking time may vary depending on the size of the pork butt roast. You can also use a slow cooker or pressure cooker to cook the pork if you prefer.
The recipe for Pork Butt Curry:
Ingredients:
4-5 lb pork butt roast
2 tbsp curry powder
1 tbsp olive oil
1 onion, finely chopped
3 cloves of garlic, minced
1 tsp ginger, grated
1 can (13.5 oz) of coconut milk
2 cups of chicken or vegetable broth
Salt and pepper, to taste
2 cups of steamed rice, for serving
Cilantro, for garnish
Instructions:
In a large pot or Dutch oven, heat the olive oil over medium heat. Add the onion, garlic, and ginger. Cook until the onion is translucent, about 5 minutes.
Add the curry powder to the pot and cook for another 1-2 minutes until fragrant.
Add the pork butt roast to the pot and brown on all sides, about 5 minutes.
Pour in the coconut milk and broth. Bring the mixture to a simmer and cover the pot.
Reduce the heat to low and let the curry simmer for 2-3 hours, or until the pork is cooked through and tender.
Once the pork is cooked, remove it from the pot and let it cool for a few minutes. Then, shred the meat with two forks or your hands.
Return the shredded pork to the pot and stir it into the curry sauce.
Season the curry with salt and pepper to taste.
Serve the curry over steamed rice and garnish with cilantro.
Note: Cooking time may vary depending on the size of the pork butt roast. You can also use a slow cooker or pressure cooker to cook the pork if you prefer.
The recipe for Pork Butt Ramen:
Ingredients:
4-5 lb pork butt roast
2 tbsp soy sauce
2 tbsp sake
2 tbsp mirin
1 tbsp ginger, grated
4 cloves of garlic, minced
4 cups of chicken or pork broth
4 packages of ramen noodles
4 soft-boiled eggs, peeled
2 green onions, thinly sliced
Sesame oil, for garnish
Instructions:
In a large pot or Dutch oven, combine the soy sauce, sake, mirin, ginger, garlic, and broth. Bring to a simmer.
Add the pork butt roast to the pot and let it cook for 2-3 hours, or until the pork is cooked through and tender.
Once the pork is cooked, remove it from the pot and let it cool for a few minutes. Then, shred the meat with two forks or your hands.
Cook the ramen noodles according to package instructions. Drain and set aside.
In a medium pot, bring water to a boil and gently lower in the eggs. Cook for 6 minutes, then remove from the water and place them in a bowl of ice water. Peel the eggs, and slice them in half.
Bring the broth back to a simmer. Add the ramen noodles and cook for a minute or two, until the noodles are tender.
Divide the ramen noodles and broth among 4 bowls. Top with shredded pork, a soft-boiled egg and green onions. Drizzle with a little sesame oil.
Serve and enjoy your Pork Butt Ramen!
Note: You can adjust the seasoning of the broth to your taste by adding more soy sauce, sake, or mirin if needed.
The recipe for Pork Butt Chinese Char Siu:
Ingredients:
4-5 lb pork butt roast
1/4 cup hoisin sauce
1/4 cup soy sauce
2 tbsp honey
1 tbsp rice vinegar
1 tbsp five-spice powder
2 cloves of garlic, minced
1 tsp sesame oil
Steamed rice, for serving
Instructions:
In a small bowl, mix together hoisin sauce, soy sauce, honey, rice vinegar, five-spice powder, garlic, and sesame oil to make the marinade.
Place the pork butt roast in a large resealable bag and pour the marinade over it. Seal the bag and refrigerate for at least 2 hours or overnight.
Preheat your grill or oven to 350°F.
Remove the pork from the marinade and discard the remaining marinade.
Grill or roast the pork for 40-45 minutes, or until the meat is cooked through and the glaze is caramelized.
Let the pork cool for a few minutes, then slice it against the grain.
Serve the sliced pork over steamed rice and enjoy your Chinese Char Siu Pork Butt!
Note: You can also add some sliced pineapple or red bell pepper to the grill or oven for the last 10 minutes of cooking for a sweet and savory contrast.
The recipe for Pork Butt Paella:
Ingredients:
4-5 lb pork butt roast
2 tbsp olive oil
1 onion, finely chopped
3 cloves of garlic, minced
1 tsp smoked paprika
1 tsp saffron
2 cups of chicken broth
1 cup of white wine
1 cup of peas
2 cups of short-grain rice
2 cups of water
1 lb of shrimp, peeled and deveined
Salt and pepper, to taste
Lemon wedges, for garnish
Instructions:
In a large paella pan or skillet, heat the olive oil over medium heat. Add the onion, garlic, smoked paprika, saffron, and cook until the onion is translucent, about 5 minutes.
Cut the pork butt into bite-size cubes and add them to the pan. Cook until the pork is browned on all sides.
Add the chicken broth, white wine, peas, and bring to a simmer.
Add the rice and water to the pan, stir well and bring to a simmer. Turn the heat to low, and cook for about 15-20 minutes or until the rice is tender and the liquid is absorbed.
Add the shrimp on top of the rice and cook until they turn pink, about 5 minutes.
Once the paella is cooked, remove it from the heat and let it sit for a few minutes.
Season the paella with salt and pepper to taste.
Serve the paella in the pan and garnish with lemon wedges.
Enjoy your Pork Butt Paella!
Note: You can also add some other seafood such as clams, mussels, or squid to the paella for more variety.
In conclusion, pork butt is a versatile and delicious cut of meat that can be used in a variety of recipes. Whether you're looking to make a classic pulled pork sandwich, a hearty pot roast, or a flavorful curry, pork butt is the perfect choice. The recipes provided in this post are a great starting point for anyone looking to try something new with pork butt. From the tacos to the exotic Paella, there's something for everyone in this list. Don't hesitate to experiment with different seasonings, sauces, and sides to make each recipe your own. Remember that the cooking time may vary depending on the size of the pork butt roast, so always check for doneness before serving. Enjoy your meal!