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Is Boston Butt only for pull pork

post #1 of 7
Thread Starter 

Is there another way to serve Boston Butt, or is pulled pork sandwiches the only reason to do BB.  Never done one and new to smoking, just curious, loved pulled pork sandwiches, but just thinking, that a 5 to 9 Ib Butt makes ALOT of sandwiches, wondering how else to serve this....

post #2 of 7
Pork butt is about the most versatile thing on Earth. You can take it to 200°-205°, pull the whole thing and use the leftovers for tamales, enchiladas, pizza, lasagna, chili, tacos, Cuban sandwiches.... The list goes on and on. You can also cut it into 2 or 3 hunks and pull one, then smoke another to 180°+\- for slicing. And you can cut some into stew sized chunks and make carnitas. And we haven't even mentioned sausage yet.
So yeah, there are a lot of things besides pulled pork you can do with it.
post #3 of 7

The only thing MdB did not mention is Buck Board Bacon

 

Richie

post #4 of 7

I cut my leftovers from my sausages into small pieces and grilled them.  I was VERY surprised at how delicious they tasted.  Wasnt tough at all.  Butt is great meat. 

post #5 of 7

If you need a break from Smoked meat...3/4-1" thick sliced Pork Butt makes the most delicious Pork Steaks there is. Way more juicy and flavorful that fried or baked Pork Loin Chops! Also Butt Steaks or 2 X 2" Chunks, browned then simmered in Tomato Sauce, about 2-3 hours until fork tender, makes some serious Sunday Gravy over Spagetti. ( That's Meat Sauce for you west of Jersey folks.:biggrin: )...JJ

post #6 of 7

Last week end I bought two boneless 2 packs from my local Cash & Carry, from the first package of 2 I trimmed off the nice big flat pieces for buck board bacon (curing now), and chunked the rest up to run through the grinder for breakfast sausage.  The 2nd 2 pack I smoked, one with KC BBQ seasoning on it for sammies, the other with a basic taco seasoning on it for pp tacos, those went in the freezer for future use.

 

The boneless packs were on sale for 1.49/lb, so I needed to stock up.

 

Just my current usages!

post #7 of 7

as others have said, I use them for backboard bacon (have 1 large and 1 small one in the smoker right now) and sausages of many varieties (breakfast, fresh and smoked kielbasa, etc.)

 

can treat it like a pork pot roast also.

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