What to do with smoked frozen pork butt

[BrianH]

A week or more ago, I was reading the posts about smoked pork butts and was reminded that I have several chunks of smoked meat frozen. Anybody have suggestions on what to do with these pieces? They've been frozen since August so I'm not sure how good of sandwhiches they would make. Am thinking some kind of enchilada, or....?

All suggestions appreciated!

BrianH.

[Okie]

Makes excellent bean soup. Boil them let cool and skim off fat. Use for bean soup.
Good Luck;

[MacEFL]

I would have to agree with the soup. Maybe lentil?

[Fast Water]

1. Saute for bacon bits.

2. Incorporate into a Chili.

3. Grind with fresh pork, herbs and spices for sausage.

4. Saute 1/2" slices and keep warm in oven. De-glaze with white wine and reduce to 1/2. Add cream and reduce to 1/2. Add S&P (watch the salt carefully) and dash of lemon juice. In a separate pan saute mushrooms and onions and garlic (add garlic last. do not caramelize) Plate your sauce and meat. Add onion and mushrooms on top of the pork butt and drizzle more sauce on top. finish with fresh basil and cilantro fines. Caramelized tomato halves (with olive oil and basil) and asparagus (butter, lemon herb) would go well with this.

5. Let go your conscious self and become one with the pork butt.

:food:

[pearl]

Brian,

Give this a try. It will turn out awesome. The secret is in the roux. Plan on a constant stir on med high heat for 20-25 minutes. If it burns throw it out because it will make the rest of your recipe taste bad. Just start over. It should end up a thick dark chocolate color.

1 1/2 cups flour
1 1/2 cups oil
1 cup chopped onions
1/2 cup chopped green bell pepper
1/2 cup chopped celery
1 tablespoon chopped garlic
3 cups sliced andouille sausage
2 quarts stock
2 bay leaves
Salt and cayenne
Creole spice
2 cups shredded cooked smoked pork butt
Steamed rice, for serving
Chopped scallions for garnish

In a large soup pot slowly heat oil and flour together over low heat, stirring constantly, until it becomes a nutty brown color and is very fragrant; be careful not to burn. Add onions, pepper and celery and cook, stirring, 4 minutes. Add garlic and andouille and cook 5 minutes, until some fat releases from sausage. Add stock, bay leaf, 2 teaspoons salt, cayenne and Creole spice to taste. Bring to a boil, reduce heat and simmer for 1 hour. Add pork and simmer 30 minutes more. Adjust seasonings and serve with hot steamed rice and a generous sprinkle of green onions.


ooooh son, be a hot time on da byou ya?

[Striper Club]

I am soooooo buying a smoker when I move. Fast Water and Pearl have provided some really great recipes there. Thanks!

[BrianH]

I just made gumbo last Sunday and it didn't dawn on me to use the smoked pork in that. Well Duhuhhh!

Thanks for the recipes everyone!

BrianH.

[Nuttinbutnet]

Try this. Large pot, cover meat with water and begin to boil till meat loosens. When you can sepatate with fork, add Celery, Potatoes and Carrots. Very much like you would when cooking Corned Beef. Excellent cold weather fare. Did it last week. Already want to do it again. :wave:

[Ericw]

Fry them up and eat it with a flour tortia