DEL.ICIO.USJOHN KESSLER / COOKING FOR LESS
This economical cut of meat belies unfortunate name
Season this pork dish with a familiar Atlanta ingredient
The Atlanta Journal-Constitution
Thursday, October 30, 2008
Now that the evenings are chilly and the food dollar needs stretching, it is time to start thinking about your butt.
If it is anything like mine, it’s both fatty and bony, weighs about 4 pounds, costs only $7 or $8 at the local supermarket and feeds a family for two nights running.
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 John Kessler writes food features and a column about food and more for The Atlanta Journal-Constitution E-mail John Kessler Recent Kessler columns Related:
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The Boston butt is, without any question, one of the most economical and easy to cook cuts of meat you can find.
I’m only going to say this once. The Boston butt is not one of the gluteal muscles but rather a hunk from the animal’s upper foreleg with a piece of shoulder blade running through it — about the size and shape of the proverbial breadbasket. It is composed of several muscles and copious pockets of fat.
As barbecue newbies discover, it is the most forgiving piece of meat you could ever want to slow cook. It invariably comes out with that velvety, shreddable texture that no one can resist.
It requires only time. To prepare a Boston butt for dinner, you’ll have to start soon after lunch. You need only sear in oil, put in a pot with a little liquid in the bottom, cover it tightly and let it simmer for hours, turning every now and then.
That’s fine if you work at home, and the smell of braising meat doesn’t keep you in a state of perpetual Pavlovian rapture.
I’ve also found you can cut a Boston butt into four or five pieces and pressure-cook it for an hour and achieve the same results. I would imagine a slow cooker, like a crockpot, would work just fine as well.
John’s recipe: Coke Pork. This recipe is similar to one I published once before but much, much better. That can of Coke — a new addition — does strange wonders for the flavor.
Comments
By Landseer
Nov 11, 2008 5:00 AM | Link to this
OK
By Lisa
Nov 4, 2008 7:21 AM | Link to this
I recently ordered some star anise from Penzey's spices, I made some wedding gifts using them as per the information on their "wedding spices" gift box. Their "stars" are premium quality and intact, unlike many other brands of spices. In fact, all their spices are superior in quality which makes a big difference in taste. I think your recipe written on a nice card, with a six-pack of Coke and a bag of star anise in addition to a slow cooker would be a nice wedding shower gift. Thanks so much for the recipe, I can't wait to run to the store and get a big 'ole butt! (Pun intended) ;-)
By Mad's Mom
Nov 3, 2008 7:38 AM | Link to this
I found this recipe yesterday and it sounded so good (and easy), it was on our dinner table last night. The only things I did different were to omit the star anise (I am allergic) and put it in the oven at 300 degrees inside of a tightly covered Dutch oven. I turned it over each hour and at 3 hours, it started to fall apart. Since it did not take the whole 4 hours, dinner was early. This was not a problem as the family was ready. We had been experiencing the enticing aroma and were all ready to dig in. I hid the tiny bit that was left behind in the refrigerator and am trying to decide if I am having it for breakfast or if I can wait for lunch. It is a hard choice.
By gtVoyageur
Oct 31, 2008 1:45 PM | Link to this
WOW!!! This pork recipe is great. I have tried it using using your cut of pork in a Dutch Oven and presto, one of the most delicious pork entres I've ever cooked.
A variation of this scrumptious pork delight is using a lean fresh pork loin in a roaster/slow cooker, {not a crockpot}. Again, a delectable tasty entre that melts in your mouth. However, there is less fussing around around with skimming pork grease. This recipe rates my personal cookbook recipe stash and I will try this pork treat with friends during the holiday season.
Pork is such a versatile and easy meat to work with that from my own experiences besides using Coke, now in my repertoire, I have used Southern bourbon, Vermouth, and/or sherry wine. I guarantee if you do this recipe in various forms you will get rave reviews and compliments. Using pork makes the cooking easier. The proof is in the eating.
By Tami
Oct 30, 2008 9:57 AM | Link to this
I have never cooked my Boston butt in anything but a Crockpot. I just throw it in (no browning necessary) in the morning, drizzle just a bit of Williamson Brothers BBQ sauce over it, turn it on low and by time I get home from work it's ready. Just drain, shred and stir in some more sauce. I also use pork shoulder picnic with equally good results.
By Maniac is accurate
Oct 30, 2008 9:05 AM | Link to this
Also, in addition, John, my friend, a few hours in a 200 degree oven will work wonders on a butt. Or, if you've got a lot of time, of course, by all means fire up the smoker.
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