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Smoked Pork Butt with Carrots And Cabbage
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- #44716
serves/makes:
ready in:
2-5 hrs
2-5 hrs
2 reviews
ingredients
2 1/4 pounds smoked boneless pork shoulder butt
4 whole black peppercorns
2 whole cloves
1 bay leaf
1/2 cup apricot preserves
Butter Carrots
4 large carrots, cut diagonally in 1/8" slices
1/2 teaspoon salt
1 tablespoon sugar
2 tablespoons butter or margarine
Butter cabbage
2 1/4 teaspoons salt
3 quarts shredded cabbage
1/4 cup butter
1 tablespoon cider vinegar
1/2 teaspoon salt
1/4 teaspoon black pepper
directions
Remove wrapping from pork butt. Place butt in 6 quart kettle or Dutch oven. Cover with water. Add peppercorns, cloves and bay leaf, bring to boil, reduce heat and simmer 1 hour and 45 minutes (45 minutes per pound) or until pork is fork tender. Remove from heat, let meat cool in water 2 hours.
Preheat oven to 375 degrees F. Remove meat from cooking liquid and place in shallow roasting pan. Spread apricot preserves on top. Bake uncovered 40 minutes.
Meanwhile prepare buttered carrots. Cook carrots in 1 inch boiling water with 1/2 teaspoon salt and the sugar for 10 minutes, or until tender. Drain, add 2 tablespoons butter, cover and keep warm.
Also prepare butter cabbage. In 1 quart boiling water with 1 teaspoon salt, cook cabbage 5 minutes, or until just tender. Drain well, toss with butter, vinegar, salt and pepper.
To serve, arrange cabbage in center of large platter; cut pork butt in 1" slices and place on cabbage. Arrange carrots around edge of platter.
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nutrition data
465 calories, 29 grams fat, 26 grams carbohydrates, 27 grams protein per serving.
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reviews & comments
March 2, 2011
My family loves this recipe! I have to make lots of extra carrots. I would serve it to guests as part of a very casual meal...not gourmet but a sure hit. Really easy, too!
October 21, 2010
Fantastic recipe! The whole family loved it!