Smoked Pork Butt with Potatoes and Cabbage

By Addie

This smoked pork butt recipe with potatoes and cabbage can easily pass for Eastern European-style corned beef and cabbage! A pork butt actually has nothing to do with the hindquarters of a pig. The butt refers to the butt of the upper shoulder (the lower portion of the shoulder is the picnic). This cut is also known as Boston butt. Leftovers can be turned into soup or another meal over noodles. Smoked pork butt is a good candidate for a slow cooker or pressure cooker if you follow manufacturer's directions.

Ingredients

• 3 pounds boneless smoked pork butt
• 3 tablespoons brown sugar
• 1 medium-large cabbage, cut into eighths
• 5 black peppercorns
• 6 medium potatoes, peeled but left whole

Preparation

Step 1

Place smoked pork butt in a Dutch oven or stockpot. Cover with water and add brown sugar. Cover pot and bring to a boil. Reduce heat and simmer, partially covered, for about 40 minutes per pound.

Halfway through the cooking process, add the cabbage and peppercorns. Bring back to the boil, reduce heat and continue to simmer.

Thirty minutes before the cooking time is up, add the whole potatoes. Return to the boil, reduce heat and continue to simmer, partially covered, until the potatoes are tender.

Transfer meat to a cutting board and slice. Arrange on a platter with cabbage wedges and whole potatoes. Save the cooking water to make soups, such as Pea Soup.
.........................

REVIEWS:

My mom used to make this for us many years ago. I make it occasionally and I also make it with kale to change it up once in a while.... If you guys live in the North Carolina area, Harris Teeter does carry the meat.....but they are the only stores that do. Its worth looking for makes a wonderful meal and great left- overs.

Like Granny used to make "butt" better! Pardon the pun in the title, I couldn't resist. Putting the brown sugar in the water was a key to this. It gave it a subtle sweetness and a delicious flavor. I put my pork ( I almost said soaked my butt over night, but God knows where that would have gone) in the liquid with the brown sugar and left in in the refer over night. I did make a sauce/butter with a stick of butter, a cap of lemon juice and a teaspoon of slightly crushed caraway. The sauce/butter was drizzled over all before presentation. Smoked butt is hard to find around my parts so I searched three grocery stores to find it, and they only had a couple. You can bet that when I can find them I will buy them for the freezer. It gets real cheap when you figure the meal for the butt and several meals for the soup, but that's another review."

I have been looking for this recipe for years! My mother use to make when I was a kid- It is difficult to find the meat, but well woth it! Love to serve this with a loaf of fresh Jewish rye bread and mustard!