Pork Butt Roast

Growing up on a farm in beautiful Lancaster County PA, I have many fond memories spent around the table for meals. Holiday meals made with traditional foods have especially been marked as special, such as turkey for Thanksgiving or cookies for Christmas.

Click on the photo to order a roast.

Since this is New years, my taste buds have been hankering for the traditional New Year’s meal that my mom always served, and that was pork, sauerkraut, and mashed potatoes. That was the meal that all of the housewives of Lancaster County served, and I always assumed that was the traditional New Year’s meal worldwide until my world expanded as I grew older! I then learned that New Year’s traditions vary depending on where you live or who your ancestors were. From what I read, though, pork remains a main dish at New Year’s, although the sides may vary.

Why Pork?

Pork is thought to bring good luck. The tradition of eating it on New Year’s is a German and Eastern European tradition brought to the US by early settlers.

Now, putting all that aside, pork is good anytime, and today I’m going to share about preparing a pork butt roast. (Did you know that the butt roast doesn’t actually come from the pig’s butt? It is cut from the front shoulder of the pig, and in colonial times, butchers packed meat into large barrels called butts for storage. Thus it became known as pork butt.)

Pork Butt Roast (Oven Method)

1 (3-4 lb.) Boston Butt or shoulder roast

1 teas. each of salt, black pepper, and garlic pwd.

1/2 teas. each of onion pwd. ground cumin, and thyme

Preheat oven to 450*

Combine seasonings.

Trim off fat if needed and rub roast all over with seasonings.

Heat a heavy skillet and sear the roast on all sides for a few minutes.

Transfer to a roasting pan and cover with foil.

Reduce temp to 325* and roast for 3 hours. (low and slow since this is a tougher cut of meat)

Remove foil and continue rating for another hour or until roast is pull-apart tenderness.

Shred with 2 forks and serve with BBQ sauce.

Crock Pot Method

2 large onions

1 pork butt or shoulder roast (trim off fat as needed)

Seasoning of your choice

1 teas. salt

2 cups chicken broth

Grease a 6 qt. slow cooker with cooking spray

Place onions in the bottom of the cooker.

Rub pork with seasoning and salt.

Sear roast on all sides and place on top of onions.

Cover and cook on high for 6-7 hrs. or 9-10 hrs. on low or until meat pulls apart easily with a fork.

Remove from crockpot and shred meat. Serve with BBQ sauce.

I’m hungry!

How to Render Beef Fat

Seriously, what would one do with beef tallow, especially with all the hype and holler about it being so unhealthy for you…

…and yet, the pendulum seems to be swinging in the other direction as heart disease and cancer cases keep rising even when one is on a lean meat diet.

For the pioneers when butcher time came around in the winter they would make enough candles from the beef tallow to last them a whole year. (My kids have done that already, for fun!)

Another thing that the tallow was prized for was soap making. That is something I still enjoy doing to this day, although I use a variety of fats.

The last one I want to mention is the most controversial and that is it being used for human consumption.

Check out my blog here on animal fats and your health. It may rest your mind!

Tallow is a very stable fat and can be used for frying.

You need 3-5 lbs beef fat for this process.

1. Skip this step if the fat is already in small pieces.) In order to decrease the fat’s melting time, you must increase its surface area by cutting or grinding it into the smallest pieces possible. The easiest way to do this is to have your local butcher grind the fat for you.

If this service isn’t available to you, use a sharp knife to cut the fat into small pieces.

2.(This step can also be done in a slow cooker.)Place the ground or freshly cut fat into a pot large enough to accommodate some expansion of the fat as it heats and bubbles. The fat should fill no more than half of the pot. Add 2-4 inches of water to the bottom of the pan. Also add 2-4 tablespoons of salt to help separate the impurities from the mixture.

3. Set the mixture over moderately high heat. Stir the mixture gently as it heats up. The object is to get as much of the fat to liquefy as possible. Allow the mixture to come to a slow boil, watching it constantly, as it may ignite if it boils over. Mash the small pieces of fat with your spoon to release any trapped liquid fat and speed up the melting process, which will take at least thirty minutes for each 2-3 lbs. of fat and longer for larger amounts and bigger pieces.

4. When most of the fat has dissolved, remove the pot from the stove and allow the mixture to cool slightly. Then pour or ladle the mixture through a sieve (I like to use a cheesecloth or old t shirt) into your primary mold.

5. What you have left in your cloth is the cracklings! Oh, these are so good but, be careful! They are also very rich and can cause bellyache if you eat too many! Some folks like to add them to corn bread for flavor. You can also mix them with peanut butter and set them out for the birds. If you see large chunks of white fat mixed in with the cracklings, either return them to the pot with more water and salt, and repeat to render the remaining fat, or save them and add to your next batch of tallow.

6. Place the filled mold into the refrigerator overnight; you need not place the lid on the mold. As the mixture cools, the tallow will rise to the surface and solidify.

7.Remove the mold from the refrigerator and turn it upside down into the sink. Press the bottom of the mold to remove the block of tallow, allowing any liquid to drain away. (If most of the water boiled away during the melting stage, very little will remain in the mold.) If there is a gelatin-like mass on the bottom of the block, simply scrape it off and discard it.

8. You should now have a hard, firm, white or off white block of tallow. Refrigerate or freeze the tallow until you are ready to use it.