Smoked Pork Butt Dinner With Veggies Recipes

PORK BUTT ROAST WITH VEGETABLES

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Heat a large frying pan over medium high heat. Sprinkle pork on all sides with salt, pepper and garlic powder; rub into meat. Sear the meat on all sides until lightly brown. Transfer to a roasting pan.
• Place onion slices over meat and in the roasting pan. Fill the pan 2/3 full of water. Cover and place in preheated oven for 3 hours. Add the potatoes and carrots; cover and cook 45 minutes. Add the mushrooms and cook another 15 minutes. Remove and let stand at least 10 minutes before serving.

SMOKED PORK BUTT WITH POTATOES AND CABBAGE

Steps:

• Gather the ingredients.
• Place smoked pork butt in a Dutch oven or stockpot. Add water to cover and add brown sugar. Cover pot and bring to a boil.
• Reduce heat and simmer, partially covered, for 2 hours. (A pork butt requires about 40 minutes per pound.)
• Halfway through the cooking process (after 1 hour), add the cabbage and peppercorns. Bring back to a boil, reduce the heat, and continue to simmer.
• About 30 minutes before the cooking time is up, add the whole potatoes. Return to a boil, reduce the heat, and continue to simmer, partially covered, until the potatoes and meat are tender.
• Transfer the meat to a cutting board and slice. Arrange on a platter with cabbage wedges and whole potatoes.

BOILED NEW ENGLAND DINNER

Steps:

• Place pork roast in a large Dutch oven; cover with water. Bring to a boil. Reduce heat; cover and simmer for 1 hour. , Add the remaining ingredients; return to a boil. Reduce the heat. Cover and simmer for 1 hour or until the vegetables are tender; drain.

SMOKED PORK BUTT

Steps:

• If desired, soak the pork butt in a brine solution for at least 4 hours or overnight. There's a recipe for a brine on this site titled 'Basic Brine for Smoking Meat'. You should do this covered and in the refrigerator.
• Preheat an outdoor smoker for 200 to 225 degrees F (95 to 110 degrees C).
• In a small bowl, combine the brown sugar, chili powder and any additional seasonings to your taste. Apply this liberally to the meat and rub it in with your fingers. Place a roasting rack in a drip pan and lay the meat on the rack.
• Smoke at 200 to 225 degrees F (95 to 110 degrees C) for 6 to 18 hours, or until internal pork temperature reaches 145 degrees F (63 degrees C).