I just could not resist when at the grocery store earlier today. Pork
Butt was on sale for $0.99/lb, so I bought a small one that's just shy
of 7 pounds. Now what do I do with it???? <VBG> I have never ever
cooked one of these "beasts" before! I do not have a gas grill, and my
charcoal grill is not really up to the task for "low & slow" -- or
perhaps I mean I'd rather not tend that grill to maintain the charcoal
whilst cooking 8-) Alas, it's one of those Hormel butts that has "up to
twelve percent solution" added to enhance flavor (oh well).

Of course, I could (and probably will) google, but I'd rather ask 'here'
on RFC first, so now y'all are "it" - hehehe. What suggestions do y'all
have to prepare & cook this rather large pork roast for both the oven
and the grill? I feel like experimenting ;D

Sky, who'll probably use the oven but isn't sure

P.S. The pork butt will be consumed by me and hopefully Spouse, too.

--
Ultra Ultimate Kitchen Rule - Use the Timer!
Ultimate Kitchen Rule -- Cook's Choice!!

In article >,
Sky > wrote:

> I just could not resist when at the grocery store earlier today. Pork
> Butt was on sale for $0.99/lb, so I bought a small one that's just shy
> of 7 pounds. Now what do I do with it???? <VBG> I have never ever
> cooked one of these "beasts" before! I do not have a gas grill, and my
> charcoal grill is not really up to the task for "low & slow" -- or
> perhaps I mean I'd rather not tend that grill to maintain the charcoal
> whilst cooking 8-) Alas, it's one of those Hormel butts that has "up to
> twelve percent solution" added to enhance flavor (oh well).
>
> Of course, I could (and probably will) google, but I'd rather ask 'here'
> on RFC first, so now y'all are "it" - hehehe. What suggestions do y'all
> have to prepare & cook this rather large pork roast for both the oven
> and the grill? I feel like experimenting ;D
>
> Sky, who'll probably use the oven but isn't sure
>
> P.S. The pork butt will be consumed by me and hopefully Spouse, too.

I personally prefer a "stab roast". Stab all over at 1/2" intervals and
insert a sliver of garlic in each stab.

Top with a variety of herbs and tent while roasting.

This allows the flavors to soak thru the meat.

It's worked for me on a few occasions...
--
Peace! Om

Life isn't about waiting for the storm to pass.
It's about learning to dance in the rain.
-- Anon.

First of all, where did you lay hands on a pork butt? A real pork butt? I
haven't seen one in years, and my local Shaw's tells ma most of them are
turned into ground pork..

After I found this recipe, I never cooked another one whole, I just bought
them to make this "leftover" recipe:

LEFTOVER PORK BUTT WITH BEANS

2 tablespoons vegetable oil
1 medium onion, chopped
1 clove garlic, minced
35-ounce can tomatoes, drained and crushed (reserve juice)
1 19-ounce can kidney beans, drained
2 cups leftover pork butt, trimmed and cut up
dash Tabasco
1 teaspoon chili powder

Saute onions and garlic in oil until translucent. Add remaining ingredients
and simmer over low heat 20 mnutes or so. Add reserved tomato juice if
needed.

So if you have any leftover PB this is a good use for it. And if you do,
please think of me.

Felice

On May 1, 2:41*pm, Sky > wrote:
> I just could not resist when at the grocery store earlier today. *Pork
> Butt was on sale for $0.99/lb, so I bought a small one that's just shy
> of 7 pounds. *Now what do I do with it???? <VBG> *I have never ever
> cooked one of these "beasts" before! *I do not have a gas grill, and my
> charcoal grill is not really up to the task for "low & slow" -- or
> perhaps I mean I'd rather not tend that grill to maintain the charcoal
> whilst cooking 8-) *Alas, it's one of those Hormel butts that has "up to
> twelve percent solution" added to enhance flavor (oh well).
>
> Of course, I could (and probably will) google, but I'd rather ask 'here'
> on RFC first, so now y'all are "it" - hehehe. *What suggestions do y'all
> have to prepare & cook this rather large pork roast for both the oven
> and the grill? *I feel like experimenting ;D
>
> Sky, who'll probably use the oven but isn't sure
>
> P.S. *The pork butt will be consumed by me and hopefully Spouse, too.
>
> --
> Ultra Ultimate Kitchen Rule - Use the Timer!
> Ultimate Kitchen Rule -- Cook's Choice!!

The best use of a pork butt (or pork shoulder) is to put it in the
crockpot and when it's finished (long and slow), take it out, dump the
excess liquid out of the pot, pull the meat apart with forks or
fingers, douse it in BBQ sauce, put it back in the pot to heat
through, and make pulled pork samwiches. Yummy!

I generally put it in with some sliced or quarter chunks of onion,
garlic, various spices, salt & pepper, and just about a half cup of
liquid - chicken stock, veg stock, or the like - about 6-8 hours on
low should do it.

N.

On Fri, 01 May 2009 14:47:47 -0500, Omelet >
wrote:

>In article >,
> Sky > wrote:
>
>> I just could not resist when at the grocery store earlier today. Pork
>> Butt was on sale for $0.99/lb, so I bought a small one that's just shy
>> of 7 pounds. Now what do I do with it???? <VBG> I have never ever
>> cooked one of these "beasts" before! I do not have a gas grill, and my
>> charcoal grill is not really up to the task for "low & slow" -- or
>> perhaps I mean I'd rather not tend that grill to maintain the charcoal
>> whilst cooking 8-) Alas, it's one of those Hormel butts that has "up to
>> twelve percent solution" added to enhance flavor (oh well).
>>
>> Of course, I could (and probably will) google, but I'd rather ask 'here'
>> on RFC first, so now y'all are "it" - hehehe. What suggestions do y'all
>> have to prepare & cook this rather large pork roast for both the oven
>> and the grill? I feel like experimenting ;D
>>
>> Sky, who'll probably use the oven but isn't sure
>>
>> P.S. The pork butt will be consumed by me and hopefully Spouse, too.
>
>I personally prefer a "stab roast". Stab all over at 1/2" intervals and
>insert a sliver of garlic in each stab.
>
>Top with a variety of herbs and tent while roasting.
>
>This allows the flavors to soak thru the meat.
>
>It's worked for me on a few occasions...



All this talk of pork makes me hungry for a pulled pork sandwich.

"Sky" wrote

>I just could not resist when at the grocery store earlier today. Pork
> Butt was on sale for $0.99/lb, so I bought a small one that's just shy
> of 7 pounds. Now what do I do with it???? <VBG> I have never ever

Good score!

Lots of ways. You see others mentioning 'pulled pork' and that's an
excellent suggestion. Here's mine:

1- chop off some of it unless you have a large family. Say, make a section
that is 1 lb and another that is 2 lb if the bone will allow (I'm assuming
it's a bone in sort). Freeze then use those 1 and 2 lb sections for stir
fry later (easiest sliced thig when partly frozen still).

2- Take the main section (with bone and fat cap presumed) and put it in an
oval (long-low, not tall high preferred) crockpot (also called 'slowcooker')
after rubbing with spices of your choice. Be generous on the spicing. Add
up to 1/4 cup liquids leaning to vinegar for most of that but can mix soy
and worstershires ior even wine in there.

*DO NOT ADD MORE LIQUID*. This will just leach out the porky flavor.

Heat on low for about 8 hours. It will start to fall off the bone. Dump it
in a collander and either toss the liquid or reserve for another use. It
will be a mostly fat liquid and can be used for a lovely gravey with other
dishes or defatted in the fridge and used as a broth.

Put the meat back in the crockpot and shred it down with forks (or fingers
if you let it cool enough) and remove the bone. Reserve bone for a bean pot
later. Add BBQ sauce of choice and heat on low at least 1 hour (food cop
safety after cooling).

2A. No crockpot? Your 99 cent pork just got expensive to make into pulled
BBQ but if you dont mind a 4$ electric bill for this one dish vice about
15cents electric, make the same as above but add up to 2 cups liquid (will
steam off mostly), 7 hours on 275degrees. Pull with forks then use oven top
and a covered pan to heat the shredded meat with BBQ sauce.

The reason why pork butt or shoulder is so cheap, is it costs a bundle to
make properly if you do not have a crockpot. The hidden secret, is the
pennies a day cookery device. Now hush, or it will start costing as much as
chicken wings! (meantime, you can pay off the cost of a decent oval crockpot
with just 4 times of making this one recipe).

"Sky" > wrote in message
...
> I just could not resist when at the grocery store earlier today. Pork
> Butt was on sale for $0.99/lb, so I bought a small one that's just shy
> of 7 pounds. Now what do I do with it???? <VBG> I have never ever
> cooked one of these "beasts" before! I do not have a gas grill, and my
> charcoal grill is not really up to the task for "low & slow" -- or
> perhaps I mean I'd rather not tend that grill to maintain the charcoal
> whilst cooking 8-) Alas, it's one of those Hormel butts that has "up to
> twelve percent solution" added to enhance flavor (oh well).
>
> Of course, I could (and probably will) google, but I'd rather ask 'here'
> on RFC first, so now y'all are "it" - hehehe. What suggestions do y'all
> have to prepare & cook this rather large pork roast for both the oven
> and the grill? I feel like experimenting ;D
>
> Sky, who'll probably use the oven but isn't sure


Kalua pig

TFM®

l, not -l wrote:
>
> On 1-May-2009, Sky > wrote:
>
> > I just could not resist when at the grocery store earlier today. Pork
> > Butt was on sale for $0.99/lb, so I bought a small one that's just shy
> > of 7 pounds. Now what do I do with it???? <VBG> I have never ever
> > cooked one of these "beasts" before! I do not have a gas grill, and my
> > charcoal grill is not really up to the task for "low & slow" -- or
> > perhaps I mean I'd rather not tend that grill to maintain the charcoal
> > whilst cooking 8-) Alas, it's one of those Hormel butts that has "up to
> > twelve percent solution" added to enhance flavor (oh well).
>
> Do you have a slow cooker that will accomodate? I rub my butt (stop that,
> you know what I mean) with my favorite pork rub and let it sit in fridge for
> a few hours. The last one I bought had a thick (1/8") layer of fat on one
> side, which I scored in a diamond pattern and placed the butt in my large,
> Rival slow cooker with a couple of cups of water. I slowly poured a bit of
> Liquid Smoke (hickory) over the scored fat, allowing it to run into the
> scores and into the bottom. Depending on how fast I want it done, I cook
> overnight on low or for 3-4 hours on high (using meat probe and Polder
> thermometer) until 160 in the center.
>
> Remove from slow cooker, chop into fairly large chunks and put in roasting
> pan with just a bit of of the juice and cook at 225F or so for several more
> hours, until fall-apart tender and a bit crispy around the top and edges.
>
> At this point, I split the meat into two containers; one for finishing with
> Mexican flavorings, the other for use with BBQ sauce of choice (a vinegar
> base is my favorite).
> --
> Change Cujo to Juno in email address.

I like your "method and technique." Unfortunately, I do not have a
crockpot large enough to handle this "beast." But, I do have a dutch
oven, or some pan/pot someplace, that will do the job I still
haven't decided how to prep/cook it, yet.

Sky, who's still in the R&D phase for this 'butt'!

--
Ultra Ultimate Kitchen Rule - Use the Timer!
Ultimate Kitchen Rule -- Cook's Choice!!

Omelet wrote:
>
> In article >,
> Sky > wrote:
>
> > I just could not resist when at the grocery store earlier today. Pork
> > Butt was on sale for $0.99/lb, so I bought a small one that's just shy
> > of 7 pounds. Now what do I do with it???? <VBG> I have never ever
> > cooked one of these "beasts" before! I do not have a gas grill, and my
> > charcoal grill is not really up to the task for "low & slow" -- or
> > perhaps I mean I'd rather not tend that grill to maintain the charcoal
> > whilst cooking 8-) Alas, it's one of those Hormel butts that has "up to
> > twelve percent solution" added to enhance flavor (oh well).
> >
> > Of course, I could (and probably will) google, but I'd rather ask 'here'
> > on RFC first, so now y'all are "it" - hehehe. What suggestions do y'all
> > have to prepare & cook this rather large pork roast for both the oven
> > and the grill? I feel like experimenting ;D
> >
> > Sky, who'll probably use the oven but isn't sure
> >
> > P.S. The pork butt will be consumed by me and hopefully Spouse, too.
>
> I personally prefer a "stab roast". Stab all over at 1/2" intervals and
> insert a sliver of garlic in each stab.
>
> Top with a variety of herbs and tent while roasting.
>
> This allows the flavors to soak thru the meat.
>
> It's worked for me on a few occasions...
> --
> Peace! Om
>
> Life isn't about waiting for the storm to pass.
> It's about learning to dance in the rain.
> -- Anon.

I like your KISS method - that'll work well Thanks for your
suggestion.

Sky

--
Ultra Ultimate Kitchen Rule - Use the Timer!
Ultimate Kitchen Rule -- Cook's Choice!!

Felice wrote:
>
> First of all, where did you lay hands on a pork butt? A real pork butt? I
> haven't seen one in years, and my local Shaw's tells ma most of them are
> turned into ground pork..
>
> After I found this recipe, I never cooked another one whole, I just bought
> them to make this "leftover" recipe:
>
> LEFTOVER PORK BUTT WITH BEANS
>
> 2 tablespoons vegetable oil
> 1 medium onion, chopped
> 1 clove garlic, minced
> 35-ounce can tomatoes, drained and crushed (reserve juice)
> 1 19-ounce can kidney beans, drained
> 2 cups leftover pork butt, trimmed and cut up
> dash Tabasco
> 1 teaspoon chili powder
>
> Saute onions and garlic in oil until translucent. Add remaining ingredients
> and simmer over low heat 20 mnutes or so. Add reserved tomato juice if
> needed.
>
> So if you have any leftover PB this is a good use for it. And if you do,
> please think of me.
>
> Felice

Thanks for your suggestion and recipe, Felice. I've saved it for my
collection of RFC recipes

Sky, who's still R&D'ing possibilities

--
Ultra Ultimate Kitchen Rule - Use the Timer!
Ultimate Kitchen Rule -- Cook's Choice!!

Nancy2 wrote:
>
> On May 1, 2:41 pm, Sky > wrote:
> > I just could not resist when at the grocery store earlier today. Pork
> > Butt was on sale for $0.99/lb, so I bought a small one that's just shy
> > of 7 pounds. Now what do I do with it???? <VBG> I have never ever
> > cooked one of these "beasts" before! I do not have a gas grill, and my
> > charcoal grill is not really up to the task for "low & slow" -- or
> > perhaps I mean I'd rather not tend that grill to maintain the charcoal
> > whilst cooking 8-) Alas, it's one of those Hormel butts that has "up to
> > twelve percent solution" added to enhance flavor (oh well).
> >
> > Of course, I could (and probably will) google, but I'd rather ask 'here'
> > on RFC first, so now y'all are "it" - hehehe. What suggestions do y'all
> > have to prepare & cook this rather large pork roast for both the oven
> > and the grill? I feel like experimenting ;D
> >
> > Sky, who'll probably use the oven but isn't sure
> >
> > P.S. The pork butt will be consumed by me and hopefully Spouse, too.
> >
> > --
> > Ultra Ultimate Kitchen Rule - Use the Timer!
> > Ultimate Kitchen Rule -- Cook's Choice!!
>
> The best use of a pork butt (or pork shoulder) is to put it in the
> crockpot and when it's finished (long and slow), take it out, dump the
> excess liquid out of the pot, pull the meat apart with forks or
> fingers, douse it in BBQ sauce, put it back in the pot to heat
> through, and make pulled pork samwiches. Yummy!
>
> I generally put it in with some sliced or quarter chunks of onion,
> garlic, various spices, salt & pepper, and just about a half cup of
> liquid - chicken stock, veg stock, or the like - about 6-8 hours on
> low should do it.
>
> N.

Your recipe sounds really tasty, Nancy. I'm getting all sorts of
inspiration Alas, I don't have a crockpot large enough for this
'beast', but I'll manage the low-n-slow in my oven ;D

Sky, who's getting a lot of great ideas - thanks folks

--
Ultra Ultimate Kitchen Rule - Use the Timer!
Ultimate Kitchen Rule -- Cook's Choice!!

cshenk wrote:
>
> "Sky" wrote
>
> >I just could not resist when at the grocery store earlier today. Pork
> > Butt was on sale for $0.99/lb, so I bought a small one that's just shy
> > of 7 pounds. Now what do I do with it???? <VBG> I have never ever
>
> Good score!
>
> Lots of ways. You see others mentioning 'pulled pork' and that's an
> excellent suggestion. Here's mine:
>
> 1- chop off some of it unless you have a large family. Say, make a section
> that is 1 lb and another that is 2 lb if the bone will allow (I'm assuming
> it's a bone in sort). Freeze then use those 1 and 2 lb sections for stir
> fry later (easiest sliced thig when partly frozen still).
>
> 2- Take the main section (with bone and fat cap presumed) and put it in an
> oval (long-low, not tall high preferred) crockpot (also called 'slowcooker')
> after rubbing with spices of your choice. Be generous on the spicing. Add
> up to 1/4 cup liquids leaning to vinegar for most of that but can mix soy
> and worstershires ior even wine in there.
>
> *DO NOT ADD MORE LIQUID*. This will just leach out the porky flavor.
>
> Heat on low for about 8 hours. It will start to fall off the bone. Dump it
> in a collander and either toss the liquid or reserve for another use. It
> will be a mostly fat liquid and can be used for a lovely gravey with other
> dishes or defatted in the fridge and used as a broth.
>
> Put the meat back in the crockpot and shred it down with forks (or fingers
> if you let it cool enough) and remove the bone. Reserve bone for a bean pot
> later. Add BBQ sauce of choice and heat on low at least 1 hour (food cop
> safety after cooling).
>
> 2A. No crockpot? Your 99 cent pork just got expensive to make into pulled
> BBQ but if you dont mind a 4$ electric bill for this one dish vice about
> 15cents electric, make the same as above but add up to 2 cups liquid (will
> steam off mostly), 7 hours on 275degrees. Pull with forks then use oven top
> and a covered pan to heat the shredded meat with BBQ sauce.
>
> The reason why pork butt or shoulder is so cheap, is it costs a bundle to
> make properly if you do not have a crockpot. The hidden secret, is the
> pennies a day cookery device. Now hush, or it will start costing as much as
> chicken wings! (meantime, you can pay off the cost of a decent oval crockpot
> with just 4 times of making this one recipe).

I like, I like. As mentioned already in some of my replies to this
thread, I do not have a crockpot large enough for this beast. Since
I've never cooked a pork butt before, I doubt the cost of using the oven
(natural gas) won't hurt for a first-time try. If I buy this sort of
'beast' again in the near future, then I might invest in an inexpensive
crockpot that's larger than the 1.5-quart one I already have (too small
for this butt! <VBG>).

Sky

--
Ultra Ultimate Kitchen Rule - Use the Timer!
Ultimate Kitchen Rule -- Cook's Choice!!

On May 1, 2:41*pm, Sky > wrote:
> I just could not resist when at the grocery store earlier today. *Pork
> Butt was on sale for $0.99/lb, so I bought a small one that's just shy
> of 7 pounds. *Now what do I do with it???? <VBG> *I have never ever
> cooked one of these "beasts" before! *I do not have a gas grill, and my
> charcoal grill is not really up to the task for "low & slow" -- or
> perhaps I mean I'd rather not tend that grill to maintain the charcoal
> whilst cooking 8-) *Alas, it's one of those Hormel butts that has "up to
> twelve percent solution" added to enhance flavor (oh well).
>
> Of course, I could (and probably will) google, but I'd rather ask 'here'
> on RFC first, so now y'all are "it" - hehehe. *What suggestions do y'all
> have to prepare & cook this rather large pork roast for both the oven
> and the grill? *I feel like experimenting ;D
>
> Sky, who'll probably use the oven but isn't sure
>
> P.S. *The pork butt will be consumed by me and hopefully Spouse, too.
>
> --
> Ultra Ultimate Kitchen Rule - Use the Timer!
> Ultimate Kitchen Rule -- Cook's Choice!!

In Saint Louis, we slice pork butt about 1/3 inches thick and grill/
smoke/BBQ it and call then pork steaks.

YUM!

John Kuthe...

Sky wrote:
> I just could not resist when at the grocery store earlier today. Pork
> Butt was on sale for $0.99/lb, so I bought a small one that's just shy
> of 7 pounds. Now what do I do with it???? <VBG> I have never ever
> cooked one of these "beasts" before! I do not have a gas grill, and my
> charcoal grill is not really up to the task for "low & slow" -- or
> perhaps I mean I'd rather not tend that grill to maintain the charcoal
> whilst cooking 8-) Alas, it's one of those Hormel butts that has "up to
> twelve percent solution" added to enhance flavor (oh well).
>
> Of course, I could (and probably will) google, but I'd rather ask 'here'
> on RFC first, so now y'all are "it" - hehehe. What suggestions do y'all
> have to prepare & cook this rather large pork roast for both the oven
> and the grill? I feel like experimenting ;D
>
> Sky, who'll probably use the oven but isn't sure
>
> P.S. The pork butt will be consumed by me and hopefully Spouse, too.
>

I used to eat at a lunchwagon that had great roast pork. The cook gave
me his method some 20 years ago: liberally apply pepper and onion salt
or garlic salt or whatever you have to the butt. Wrap tightly in
aluminum foil and roast for 5 hours or longer at 325 or 350. Cool and
shred. Variations would be unwrapping the roast pork towards the end to
allow browning and the addition of liquid smoke - they used very little
if any at all. This was served with rice and onions and a brown gravy. I
sure wish I could go get some right now but the spot the wagon was is
now the Nauru towers in Honolulu.

On Fri, 1 May 2009 18:47:26 -0400, TFM® >
wrote:

>
>
>"Sky" > wrote in message
...
>> I just could not resist when at the grocery store earlier today. Pork
>> Butt was on sale for $0.99/lb, so I bought a small one that's just shy
>> of 7 pounds. Now what do I do with it???? <VBG> I have never ever
>> cooked one of these "beasts" before! I do not have a gas grill, and my
>> charcoal grill is not really up to the task for "low & slow" -- or
>> perhaps I mean I'd rather not tend that grill to maintain the charcoal
>> whilst cooking 8-) Alas, it's one of those Hormel butts that has "up to
>> twelve percent solution" added to enhance flavor (oh well).
>>
>> Of course, I could (and probably will) google, but I'd rather ask 'here'
>> on RFC first, so now y'all are "it" - hehehe. What suggestions do y'all
>> have to prepare & cook this rather large pork roast for both the oven
>> and the grill? I feel like experimenting ;D
>>
>> Sky, who'll probably use the oven but isn't sure
>
>
>Kalua pig
>
>TFM®

What he said.

koko
--

There is no love more sincere than the love of food
George Bernard Shaw
www.kokoscorner.typepad.com
updated 04/26

Michael "Dog3" wrote:
>
> Sky >
> : in rec.food.cooking
>
> >
> > Thanks for the suggestion of "kahlua pig," TFM. I found a quote of
> > Kili's August 9, 2007 post (as reposted by PL on 2008-12-28) for her
> > "kahlua pig" recipe along with her photo (he
> > http://i12.tinypic.com/6coo0eq.jpg). Looks like a very, very easy
> > recipe, too. If I use this recipe, I'll reduce the amount of liquid
> > smoke as you suggested, Chris; 1/3-cup seems an awful lot! But, I
> > consider the cabbage as an optional ingredient.
> >
> > I really like (most) coleslaw as a side dish, so that counts
>
> Christy's Kahlua Pig is really, really good. Did you see Lou's real
> simple recipe posted last month? I haven't tried it just yet but I have
> two butts in the freezer. I'm gonna do it on Sunday. Let me know if you
> want the recipe Lou posted. I'll be happy to repost it for ya' or send
> it in email. The Kahlua Pig is a must try though. Delish.
>
> Michael
>
> --
> You can find me at: - michael at lonergan dot us dot com

Yes, please repost or email Lou's recipe I probably saw the post but
didn't pay too much attention since I'd never cooked one before. That
was before I snagged this deal. I really appreciate it - thanks.

Sky

--
Ultra Ultimate Kitchen Rule - Use the Timer!
Ultimate Kitchen Rule -- Cook's Choice!!

"Michael "Dog3"" > wrote in message
...
snip
>
> Christy's Kahlua Pig is really, really good. Did you see Lou's real
> simple recipe posted last month? I haven't tried it just yet but I have
> two butts in the freezer. I'm gonna do it on Sunday. Let me know if you
> want the recipe Lou posted. I'll be happy to repost it for ya' or send
> it in email. The Kahlua Pig is a must try though. Delish.
>
> Michael
>
I missed it. . .would you repost the simple recipe?
Thanks
Janet

On Fri, 01 May 2009 19:00:42 -0500, Sky >
wrote:

>Nancy2 wrote:

>> The best use of a pork butt (or pork shoulder) is to put it in the
>> crockpot and when it's finished (long and slow), take it out, dump the
>> excess liquid out of the pot, pull the meat apart with forks or
>> fingers, douse it in BBQ sauce, put it back in the pot to heat
>> through, and make pulled pork samwiches. Yummy!
>>
>> I generally put it in with some sliced or quarter chunks of onion,
>> garlic, various spices, salt & pepper, and just about a half cup of
>> liquid - chicken stock, veg stock, or the like - about 6-8 hours on
>> low should do it.
>>
>> N.
>
>Your recipe sounds really tasty, Nancy. I'm getting all sorts of
>inspiration Alas, I don't have a crockpot large enough for this
>'beast', but I'll manage the low-n-slow in my oven ;D
>
>Sky, who's getting a lot of great ideas - thanks folks

The oven works just fine too as long as you have the temp low
enough...

In article > ,
"Janet Bostwick" > wrote:

> "Michael "Dog3"" > wrote in message
> ...
> snip
> >
> > Christy's Kahlua Pig is really, really good. Did you see Lou's real
> > simple recipe posted last month? I haven't tried it just yet but I have
> > two butts in the freezer. I'm gonna do it on Sunday. Let me know if you
> > want the recipe Lou posted. I'll be happy to repost it for ya' or send
> > it in email. The Kahlua Pig is a must try though. Delish.
> >
> > Michael
> >
> I missed it. . .would you repost the simple recipe?
> Thanks
> Janet

Here it is from my files:

Newsgroups: rec.food.cooking
From: "kilikini" >
Date: Thu, 9 Aug 2007 10:46:36 -0400
Local: Fri, Aug 10 2007 12:46 am
Subject: Ping---Kili ....Help w/Hawaiian Appetizer Suggestions

(Snip)

Now, to make the Kalua Pig....

Get a pork butt or shoulder and stick it in a dutch oven. Rub it
thoroughly with sea salt. Add in a cup of water and the equivalent of a
can of chicken broth - homemade stock is fine. For the smokey flavor
(cover your eyes, you BBQ efficianados), toss in about 1/3 of a cup of
liquid smoke. Yes, liquid smoke. I said it. :~)

Put the lid on the pot and put into the oven at about 275 degrees. It's
a low and slow process, but it smells so good while it's cooking! The
pork is done when it easily pulls. The next step is to chop up the
green cabbage.
You can leave the cabbage raw if you place the hot pulled pork directly
over the cabbage; the heat from the pork will wilt it.

Meanwhile, when you take the pork out of the pot, you're going to think
that there will be way too much greasy liquid in the mix, but don't
throw out the juice! When you're done pulling the pork, you want to
pour some of that juice back into the pork so the pork and cabbage soaks
in it. Every time you get an order of kalua pork in Hawaii, it's
sopping in the juice. Plus, you serve the pork and cabbage over white
sticky rice and the rice absorbs a bunch of the liquid. You never want
dried kalua pig.

Here's a link to some I made a while ago..
http://i12.tinypic.com/6coo0eq.jpg

Hope this helps!

kili
--
Peace! Om

Life isn't about waiting for the storm to pass.
It's about learning to dance in the rain.
-- Anon.

John Kuthe wrote:
>
> On May 1, 2:41 pm, Sky > wrote:
> > I just could not resist when at the grocery store earlier today. Pork
> > Butt was on sale for $0.99/lb, so I bought a small one that's just shy
> > of 7 pounds. Now what do I do with it???? <VBG> I have never ever
> > cooked one of these "beasts" before! I do not have a gas grill, and my
> > charcoal grill is not really up to the task for "low & slow" -- or
> > perhaps I mean I'd rather not tend that grill to maintain the charcoal
> > whilst cooking 8-) Alas, it's one of those Hormel butts that has "up to
> > twelve percent solution" added to enhance flavor (oh well).
> >
> > Of course, I could (and probably will) google, but I'd rather ask 'here'
> > on RFC first, so now y'all are "it" - hehehe. What suggestions do y'all
> > have to prepare & cook this rather large pork roast for both the oven
> > and the grill? I feel like experimenting ;D
> >
> > Sky, who'll probably use the oven but isn't sure
> >
> > P.S. The pork butt will be consumed by me and hopefully Spouse, too.
> >
> > --
> > Ultra Ultimate Kitchen Rule - Use the Timer!
> > Ultimate Kitchen Rule -- Cook's Choice!!
>
> In Saint Louis, we slice pork butt about 1/3 inches thick and grill/
> smoke/BBQ it and call then pork steaks.
>
> YUM!
>
> John Kuthe...

It seems this 'butt' has the bone-in, so slicing isn't an option.
Besides, I bought this 'beast' to cook it in its entirety
Experimenting I am - hehehehe.

Sky, now where did Igor go???!!

--
Ultra Ultimate Kitchen Rule - Use the Timer!
Ultimate Kitchen Rule -- Cook's Choice!!

dsi1 wrote:
>
> Sky wrote:
> > I just could not resist when at the grocery store earlier today. Pork
> > Butt was on sale for $0.99/lb, so I bought a small one that's just shy
> > of 7 pounds. Now what do I do with it???? <VBG> I have never ever
> > cooked one of these "beasts" before! I do not have a gas grill, and my
> > charcoal grill is not really up to the task for "low & slow" -- or
> > perhaps I mean I'd rather not tend that grill to maintain the charcoal
> > whilst cooking 8-) Alas, it's one of those Hormel butts that has "up to
> > twelve percent solution" added to enhance flavor (oh well).
> >
> > Of course, I could (and probably will) google, but I'd rather ask 'here'
> > on RFC first, so now y'all are "it" - hehehe. What suggestions do y'all
> > have to prepare & cook this rather large pork roast for both the oven
> > and the grill? I feel like experimenting ;D
> >
> > Sky, who'll probably use the oven but isn't sure
> >
> > P.S. The pork butt will be consumed by me and hopefully Spouse, too.
> >
>
> I used to eat at a lunchwagon that had great roast pork. The cook gave
> me his method some 20 years ago: liberally apply pepper and onion salt
> or garlic salt or whatever you have to the butt. Wrap tightly in
> aluminum foil and roast for 5 hours or longer at 325 or 350. Cool and
> shred. Variations would be unwrapping the roast pork towards the end to
> allow browning and the addition of liquid smoke - they used very little
> if any at all. This was served with rice and onions and a brown gravy. I
> sure wish I could go get some right now but the spot the wagon was is
> now the Nauru towers in Honolulu.

This approach sounds really good, too I'm considering
searing/browning the 'butt' before cooking it low-n-slow in the oven,
but would that option be better done after the oven phase is completed?
Or, should the searing/browning option be discarded altogether?

Sky, who's pondering all sorts of options for 'butt' <G>

--
Ultra Ultimate Kitchen Rule - Use the Timer!
Ultimate Kitchen Rule -- Cook's Choice!!

On May 1, 9:14*pm, Sky > wrote:
> dsi1 wrote:
>
> > Sky wrote:
> > > I just could not resist when at the grocery store earlier today. *Pork
> > > Butt was on sale for $0.99/lb, so I bought a small one that's just shy
> > > of 7 pounds. *Now what do I do with it???? <VBG> *I have never ever
> > > cooked one of these "beasts" before! *I do not have a gas grill, and my
> > > charcoal grill is not really up to the task for "low & slow" -- or
> > > perhaps I mean I'd rather not tend that grill to maintain the charcoal
> > > whilst cooking 8-) *Alas, it's one of those Hormel butts that has "up to
> > > twelve percent solution" added to enhance flavor (oh well).
>
> > > Of course, I could (and probably will) google, but I'd rather ask 'here'
> > > on RFC first, so now y'all are "it" - hehehe. *What suggestions do y'all
> > > have to prepare & cook this rather large pork roast for both the oven
> > > and the grill? *I feel like experimenting ;D
>
> > > Sky, who'll probably use the oven but isn't sure
>
> > > P.S. *The pork butt will be consumed by me and hopefully Spouse, too.
>
> > I used to eat at a lunchwagon that had great roast pork. The cook gave
> > me his method some 20 years ago: liberally apply pepper and onion salt
> > or garlic salt or whatever you have to the butt. Wrap tightly in
> > aluminum foil and roast for 5 hours or longer at 325 or 350. Cool and
> > shred. Variations would be unwrapping the roast pork towards the end to
> > allow browning and the addition of liquid smoke - they used very little
> > if any at all. This was served with rice and onions and a brown gravy. I
> > sure wish I could go get some right now but the spot the wagon was is
> > now the Nauru towers in Honolulu.
>
> This approach sounds really good, too *I'm considering
> searing/browning the 'butt' before cooking it low-n-slow in the oven,
> but would that option be better done after the oven phase is completed?
> Or, should the searing/browning option be discarded altogether?

Whatever you do, I think you now know to look, and make sure that you
don't buy pork that has "up to a 12% solution..."
>
> Sky, who's pondering all sorts of options for 'butt' <G>

To paraphrase the NAACP, A butt is a terrible thing to waste.
>
--Bryan, aka Bobo Bonobo
http://www.flickr.com/photos/15522299@N08/3491381708/

"Omelet" > wrote in message
news
> In article > ,
> "Janet Bostwick" > wrote:
snip
>> >
>> I missed it. . .would you repost the simple recipe?
>> Thanks
>> Janet
>
> Here it is from my files:
snip
toss in about 1/3 of a cup of
> liquid smoke. Yes, liquid smoke. I said it. :~)
snip
> --
> Peace! Om
Is that right? 1/3 cup liquid smoke?
Janet

Sky wrote:

>> I used to eat at a lunchwagon that had great roast pork. The cook gave
>> me his method some 20 years ago: liberally apply pepper and onion salt
>> or garlic salt or whatever you have to the butt. Wrap tightly in
>> aluminum foil and roast for 5 hours or longer at 325 or 350. Cool and
>> shred. Variations would be unwrapping the roast pork towards the end to
>> allow browning and the addition of liquid smoke - they used very little
>> if any at all. This was served with rice and onions and a brown gravy. I
>> sure wish I could go get some right now but the spot the wagon was is
>> now the Nauru towers in Honolulu.
>
> This approach sounds really good, too I'm considering
> searing/browning the 'butt' before cooking it low-n-slow in the oven,
> but would that option be better done after the oven phase is completed?
> Or, should the searing/browning option be discarded altogether?
>
> Sky, who's pondering all sorts of options for 'butt' <G>
>

I wouldn't bother with browning. Some folks would put a pan of water in
the oven or maybe wrap the roast in banana leaf but you could go with
the dead simple preparation and still get great results. No need to go
all Alton Brown on this one. :-) Mostly the only tricky part is putting
the correct amount of salt and pepper. You want to put on a good amount.

Pork butt has a lot going for it. It's cheap, easy to prepare and tasty.
The shredded pork will keep well in a Zip-lock in the freezer. I always
seem to end up adding barbecue sauce and making sandwiches with the
leftovers. I'm betting that you'll be pleased with this pork butt and
will want to serve this again.

Sky > wrote:

>I like your "method and technique." Unfortunately, I do not have a
>crockpot large enough to handle this "beast." But, I do have a dutch
>oven, or some pan/pot someplace, that will do the job I still
>haven't decided how to prep/cook it, yet.

A dutch oven (Le Crueset or otherwise) will do the job, 'slong
as it's heavy.

For me, the think cries out for tomatillos and green chilis.
But the possibilities are endless.

Steve

Janet Bostwick wrote:
> "Omelet" > wrote in message
> news
>> In article > ,
>> "Janet Bostwick" > wrote:
> snip
>>> I missed it. . .would you repost the simple recipe?
>>> Thanks
>>> Janet
>> Here it is from my files:
> snip
> toss in about 1/3 of a cup of
>> liquid smoke. Yes, liquid smoke. I said it. :~)
> snip
>> --
>> Peace! Om
> Is that right? 1/3 cup liquid smoke?
> Janet

Yep. I thought it would be too much, but it isn't. My family, even the
ones who don't love smoked things (that would be me and Guy) really like
this recipe exactly as written, and of course, we think lovingly of Kili
every time we have it.

Serene

--
42 Magazine, celebrating life with meaning. Inaugural issue is here!
http://42magazine.com

"But here's a handy hint: if your fabulous theory for ending war and
all other human conflict will not survive an online argument with
humourless feminists who are not afraid to throw rape around as an
example, your theory needs work." -- Aqua, alt.polyamory

"Sky" > wrote in message
...
>I just could not resist when at the grocery store earlier today. Pork
> Butt was on sale for $0.99/lb, so I bought a small one that's just shy
> of 7 pounds. Now what do I do with it???? <VBG> I have never ever
> cooked one of these "beasts" before! I do not have a gas grill, and my
> charcoal grill is not really up to the task for "low & slow" -- or
> perhaps I mean I'd rather not tend that grill to maintain the charcoal
> whilst cooking 8-) Alas, it's one of those Hormel butts that has "up to
> twelve percent solution" added to enhance flavor (oh well).
>
> Of course, I could (and probably will) google, but I'd rather ask 'here'
> on RFC first, so now y'all are "it" - hehehe. What suggestions do y'all
> have to prepare & cook this rather large pork roast for both the oven
> and the grill? I feel like experimenting ;D
>
> Sky, who'll probably use the oven but isn't sure
>
I was a Home Depot today, and their regular price for the El Cheapo Brinkman
smoker was $39.95.
Maybe it's time to plunge forward.

Hugh

"Sky" > wrote in message
...
> Sky, who'll probably use the oven but isn't sure
>

I've Made this 3 or 4 times - all with excellent reviews. The Gravy makes
it!!
Do it!!

Sunday Dinner Pork Roast with Mushroom Gravy
Recipe courtesy Emeril Lagasse, 2001

Recipe Summary
Prep Time: 30 minutesCook Time: 3 hours 45 minutes
Yield: 6 servings

1 (5 to 7 pound) pork loin or butt
1 whole head garlic, cloves separated and peeled
Emeril's Red Hot Sauce or other hot sauce
1 tablespoon Essence, recipe follows
1 teaspoon garlic powder
3 tablespoons vegetable oil
1 large yellow onion, chopped
2 ribs celery, chopped
1/2 medium green bell pepper, seeded and chopped
2 tablespoons teriyaki sauce
1 teaspoon Worcestershire sauce

For the Gravy:
6 tablespoons butter
4 tablespoons flour
1 medium yellow onion, finely chopped
1/2 medium green bell pepper, seeded and finely chopped
1 rib celery, finely chopped
2 cloves garlic, minced
1/2 bunch green onions, green and white parts chopped separately
2 cups rich beef stock
1/2 cup heavy cream
1 pound button or cremini mushrooms
2 tablespoons teriyaki sauce
Salt
Freshly ground black pepper

Preheat the oven to 450 degrees F.

Pierce the roast all over with the tip of a paring knife and stuff one
clove of garlic into each hole, followed by a few drops of hot sauce.
Sprinkle on all sides with Essence and garlic powder and rub into the
meat. Heat the oil in a Dutch oven over medium-high heat and brown the
roast evenly on all sides, about 10 to 15 minutes. Add the chopped
onion,
celery, bell pepper, and enough water to come 1-inch up the sides of
the
pan. Add the teriyaki sauce, Worcestershire sauce, and stir to combine
and
loosen any browned bits on the bottom of the pan. Cover and bake for
45
minutes.

Reduce the oven temperature to 350 degrees F and add a more water as
necessary to come 1-inch up the sides of the pan. Continue to cook
until
very tender, about 3 1/2 hours total cooking time.
Meanwhile, to make the gravy, melt 4 tablespoons of the butter in a
medium
saucepan. Whisk in the flour and cook, stirring constantly, over
medium
heat, until milk chocolate-colored roux is formed, about 15 minutes.
Add
the onion, bell pepper, celery, garlic, and the white part of the
green
onions, and cook until the vegetables are soft but not browned, about
5
minutes. Whisk in the beef stock and heavy cream and cook until
thickened,
10 to 15 minutes.

While the sauce is simmering, melt the remaining 2 tablespoons of
butter
in a medium skillet over medium-high heat. Add the mushrooms and cook,
stirring, until tender and golden brown around the edges, about 5
minutes.
Add the mushrooms and teriyaki sauce to the gravy and simmer until
flavors
come together, about 3 minutes. Remove from the heat and cover to keep
warm.

Remove the roast from the oven and transfer to a platter. Cover
loosely
with foil to keep warm. Strain the pan juices through a fine mesh
strainer
into the gravy and simmer until heated through and thickened, about 5
minutes. Season with salt and pepper, to taste, and serve over the
carved
roast.


Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie
Tirsch. Published by William and Morrow, 1993.

Episode#: EM1E48
Copyright © 2003 Television Food Network, G.P., All Rights Reserved

"Sky" wrote
> cshenk wrote:

>> 1- chop off some of it unless you have a large family. Say, make a
>> section
>> that is 1 lb and another that is 2 lb if the bone will allow (I'm
>> assuming
>> it's a bone in sort). Freeze then use those 1 and 2 lb sections for stir
>> fry later (easiest sliced thig when partly frozen still).

> I like, I like. As mentioned already in some of my replies to this
> thread, I do not have a crockpot large enough for this beast. Since

If you have a heavy dutch oven, it will work too. Alternative, see above
where it's cut down? They are a bit of a pain to debone, but not that hard.
Since you probably will shred it later, neatness doesnt count (grin). Any
large chunks will do.

For 20 years, all I had was a smaller quart type too. The traditional rival
sized one. Fill about 1/2 up with large chunks and go from there on low.

> I've never cooked a pork butt before, I doubt the cost of using the oven
> (natural gas) won't hurt for a first-time try. If I buy this sort of
> 'beast' again in the near future, then I might invest in an inexpensive
> crockpot that's larger than the 1.5-quart one I already have (too small
> for this butt! <VBG>).

Sure nuff! It will work in the oven. Low long heat tactic. Add liquid if
doing it in the oven.

"Omelet" > wrote in message
news
> In article > ,
> "Janet Bostwick" > wrote:
>
>> "Michael "Dog3"" > wrote in message
>> ...
>> snip
>> >
>> > Christy's Kahlua Pig is really, really good. Did you see Lou's real
>> > simple recipe posted last month? I haven't tried it just yet but I
>> > have
>> > two butts in the freezer. I'm gonna do it on Sunday. Let me know if
>> > you
>> > want the recipe Lou posted. I'll be happy to repost it for ya' or send
>> > it in email. The Kahlua Pig is a must try though. Delish.
>> >
>> > Michael
>> >
>> I missed it. . .would you repost the simple recipe?
>> Thanks
>> Janet
>
> Here it is from my files:
>
snip
Thanks, Om.

On 2009-05-02, Steve Pope > wrote:

> A dutch oven (Le Crueset or otherwise) will do the job, 'slong
> as it's heavy.
>
> For me, the think cries out for tomatillos and green chilis.
> But the possibilities are endless.

Add some chicken stock, an orange and a couple limes and you have carnitas.

nb

On 2009-05-02, Hugh > wrote:

> I was a Home Depot today, and their regular price for the El Cheapo Brinkman
> smoker was $39.95.
> Maybe it's time to plunge forward.

Do it!

I had one and it worked just fine. A great starting point. Buy some lump
charcoal, a sixer of beer, a good digital thermometer, fill the water pan,
and go for it. Use hot water, as the water pan is more usefull as a heat
sink/temp moderator than for adding moisture. Great way to get into low
slow BBQ. If you like it, you can move up to better rigs, later.

enjoy =D
nb

"notbob" > wrote in message
...
> On 2009-05-02, Hugh > wrote:
>
>> I was a Home Depot today, and their regular price for the El Cheapo
>> Brinkman
>> smoker was $39.95.
>> Maybe it's time to plunge forward.
>
> Do it!
>
> I had one and it worked just fine. A great starting point. Buy some lump
> charcoal, a sixer of beer, a good digital thermometer, fill the water pan,
> and go for it. Use hot water, as the water pan is more usefull as a heat
> sink/temp moderator than for adding moisture. Great way to get into low
> slow BBQ. If you like it, you can move up to better rigs, later.
>
> enjoy =D
> nb

What digital thermometer do you have, and would you recommend it?
What "rig" are you using? I'm using a Meco Charcoal Bullet 5031
and would like to replace it. I don't low-slow enough to warrant an WSM,
although I'd like to long slow cook without have to add charcoal, as I
do with the Meco. The Meco is a decent smoker, though like many
it's construction is marginal.
Thanks,

Ed

"Michael "Dog3"" > wrote in message
...
> Sky >
> : in rec.food.cooking
>
>>
>> Thanks for the suggestion of "kahlua pig," TFM. I found a quote of
>> Kili's August 9, 2007 post (as reposted by PL on 2008-12-28) for her
>> "kahlua pig" recipe along with her photo (he
>> http://i12.tinypic.com/6coo0eq.jpg). Looks like a very, very easy
>> recipe, too. If I use this recipe, I'll reduce the amount of liquid
>> smoke as you suggested, Chris; 1/3-cup seems an awful lot! But, I
>> consider the cabbage as an optional ingredient.
>>
>> I really like (most) coleslaw as a side dish, so that counts
>
> Christy's Kahlua Pig is really, really good. Did you see Lou's real
> simple recipe posted last month? I haven't tried it just yet but I have
> two butts in the freezer. I'm gonna do it on Sunday. Let me know if you
> want the recipe Lou posted. I'll be happy to repost it for ya' or send
> it in email. The Kahlua Pig is a must try though. Delish.


Michael, I love you like a brother, but it's "kalua".

Aloha,
TFM®

Van wrote:
>
> "Sky" > wrote in message
> ...
> > Sky, who'll probably use the oven but isn't sure
> >
>
> I've Made this 3 or 4 times - all with excellent reviews. The Gravy makes
> it!!
> Do it!!
>
> Sunday Dinner Pork Roast with Mushroom Gravy
> Recipe courtesy Emeril Lagasse, 2001
>
> Recipe Summary
> Prep Time: 30 minutesCook Time: 3 hours 45 minutes
> Yield: 6 servings
>
> 1 (5 to 7 pound) pork loin or butt
> 1 whole head garlic, cloves separated and peeled

snipperdoodles

> Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie
> Tirsch. Published by William and Morrow, 1993.
>
> Episode#: EM1E48
> Copyright © 2003 Television Food Network, G.P., All Rights Reserved

Thanks for pasting this recipe. It's a keeper, although I'd modify the
recipe to omit the bell peppers & mushrooms

Sky

--
Ultra Ultimate Kitchen Rule - Use the Timer!
Ultimate Kitchen Rule -- Cook's Choice!!

TFM® wrote:
>
>
> "Michael "Dog3"" > wrote in message
> ...
>> Sky >
>> : in rec.food.cooking
>>
>>>
>>> Thanks for the suggestion of "kahlua pig," TFM. I found a quote of
>>> Kili's August 9, 2007 post (as reposted by PL on 2008-12-28) for her
>>> "kahlua pig" recipe along with her photo (he
>>> http://i12.tinypic.com/6coo0eq.jpg). Looks like a very, very easy
>>> recipe, too. If I use this recipe, I'll reduce the amount of liquid
>>> smoke as you suggested, Chris; 1/3-cup seems an awful lot! But, I
>>> consider the cabbage as an optional ingredient.
>>>
>>> I really like (most) coleslaw as a side dish, so that counts
>>
>> Christy's Kahlua Pig is really, really good. Did you see Lou's real
>> simple recipe posted last month? I haven't tried it just yet but I have
>> two butts in the freezer. I'm gonna do it on Sunday. Let me know if you
>> want the recipe Lou posted. I'll be happy to repost it for ya' or send
>> it in email. The Kahlua Pig is a must try though. Delish.
>
>
> Michael, I love you like a brother, but it's "kalua".
>
> Aloha,
> TFM®

Hopefully, we ain't talking about Mexican coffee liqueur flavored pig.
That would be awful. Or would it? :-)

dsi1 > wrote in
on May Sat 2009 pm

> TFM® wrote:
>>
>>
>> "Michael "Dog3"" > wrote in message
>> ...
>>> Sky >
>>> : in rec.food.cooking
>>>
>>>>
>>>> Thanks for the suggestion of "kahlua pig," TFM. I found a quote of
>>>> Kili's August 9, 2007 post (as reposted by PL on 2008-12-28) for
>>>> her "kahlua pig" recipe along with her photo (he
>>>> http://i12.tinypic.com/6coo0eq.jpg). Looks like a very, very easy
>>>> recipe, too. If I use this recipe, I'll reduce the amount of
>>>> liquid smoke as you suggested, Chris; 1/3-cup seems an awful lot!
>>>> But, I consider the cabbage as an optional ingredient.
>>>>
>>>> I really like (most) coleslaw as a side dish, so that counts
>>>
>>> Christy's Kahlua Pig is really, really good. Did you see Lou's real
>>> simple recipe posted last month? I haven't tried it just yet but I
>>> have two butts in the freezer. I'm gonna do it on Sunday. Let me
>>> know if you want the recipe Lou posted. I'll be happy to repost it
>>> for ya' or send it in email. The Kahlua Pig is a must try though.
>>> Delish.
>>
>>
>> Michael, I love you like a brother, but it's "kalua".
>>
>> Aloha,
>> TFM®
>
> Hopefully, we ain't talking about Mexican coffee liqueur flavored pig.
> That would be awful. Or would it? :-)
>

I had a lazy man's supper tonight a pork butt steak sandwich on rye bread and a few
grape tomatoes.

I really enjoy the taste of pork butt steaks seasoned with penzey's ozark spice blend.

--

The beet goes on -Alan

hahabogus wrote:

> I had a lazy man's supper tonight a pork butt steak sandwich on rye bread and a few
> grape tomatoes.
>
> I really enjoy the taste of pork butt steaks seasoned with penzey's ozark spice blend.
>

Well, I'm a lazy guy looking for some supper ideas! I've never fried up
a pork butt in all my days. It's always roasted for hours or cut up and
boiled for Filipino pork adobo or shoyu pork. :-) Never heard of
Penzey's either. At the risk of sounding like an idiot, how do you cook
a pork butt steak? Like a pork chop, I guess. Thanks.

dsi1 > wrote in
on May Sat 2009 pm

> hahabogus wrote:
>
>> I had a lazy man's supper tonight a pork butt steak sandwich on rye
>> bread and a few grape tomatoes.
>>
>> I really enjoy the taste of pork butt steaks seasoned with penzey's
>> ozark spice blend.
>>
>
> Well, I'm a lazy guy looking for some supper ideas! I've never fried
> up a pork butt in all my days. It's always roasted for hours or cut up
> and boiled for Filipino pork adobo or shoyu pork. :-) Never heard of
> Penzey's either. At the risk of sounding like an idiot, how do you
> cook a pork butt steak? Like a pork chop, I guess. Thanks.
>

In these parts you can get steaks cut from a pork butt roast either at the supermarket
or get a butcher to cut them from a roast for you. Similar to a old style fatty pork chop
with a bone. I just seasoned and fried one of those up and removed the bone. Then I
placed it between 2 pieces of rye bread, Can you say sandwich, I knew you could.

A little mayo and things were perfect.





--

The beet goes on -Alan

"dsi1" wrote

> Well, I'm a lazy guy looking for some supper ideas! I've never fried up a
> pork butt in all my days. It's always roasted for hours or cut up and
> boiled for Filipino pork adobo or shoyu pork. :-) Never heard of Penzey's
> either. At the risk of sounding like an idiot, how do you cook a pork butt
> steak? Like a pork chop, I guess. Thanks.

Lots of ways. It's a somewhat tough meat if not long cooked which is why so
many recipes do that, but sliced thin and made on the 'rare side' with
vinegar, soy sauce, and a 3rd seasoning (Honey and mustard, sweet hot chile
sauce, hoisin sauce, bannana sauce, etc) it works well in a pan for
samwiches or steak bits.

Thick pan (cast iron wins), high heat, short cooking time of about 2 mins
per side (3/4 inch thick meat) and turn off heat letting it 'finish off'. 1
min per side if sliced thinner.