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Question on using pork fat on Boston Butt

post #1 of 8
Thread Starter 

I have yet another question for the gurus here:

 

I'm planning to slow-roast pork butt low and slow.  Start out with a rub/paste of rosemary, salt, garlic, olive oil, lemon juice, sugar, sage, etc.  Make some slits in the pork and rub the paste on the outside and into the slits.   Leave overnight and slow roast the next day at around 275 till the internal temp is around 195.

 

I usually trim off some of the fat on the meat before applying the rub/paste.  I am thinking about taking some of the trimmed fat and processing it into the rub/paste.  I envision the fat melting as the meat cooks, as moistening the meat.

 

Has anyone tried this?  Any thoughts/suggestion?  Thank you.

post #2 of 8

Some remove the fat cap while others don't.

Best and I'm a foodie.   I know very little but the little that I know I want to know very well.

 

-T

Brot und Wein
(1 photos)
 
Reply

Best and I'm a foodie.   I know very little but the little that I know I want to know very well.

 

-T

Brot und Wein
(1 photos)
 
Reply
post #3 of 8

You can remove some of the cap but not all. Most use the fat for making sausage or use some pan dripping for sauce. Don't forget to pull the vein out that usually runs near the center..If your just going to use it as a roast, remove the money muscle and use for slices/medallions, extremely tender part of the butt.

post #4 of 8
Thread Starter 

Thank you both for you input.  I plan to remove some of the fat cap but leave a good part on.

 

@ yeller - whoa!!  vein???  tender part of the butt??  never knew that.  In the past, I just bought the pork butt from the store, trimmed it down a little and then cooked it.  Further guidance would be much appreciated.  Thx.

post #5 of 8
Quote:
Originally Posted by AZFoodie View Post
... tender part of the butt??  never knew that.  In the past, I just bought the pork butt from the store, trimmed it down a little and then cooked it.  Further guidance would be much appreciated.  Thx.

I forget which muscle the "money muscle" is but, BUTT, it is a really tender part of the boston that the pros remove to do other things once, I think, it's cooked.  Boston is a very versatile cut of pork.

 

Boston + certain seasonings + optional casing ------>  sausage

 

Boston + other seasonings and roasted surrounded by fatback -------->  country pate

Best and I'm a foodie.   I know very little but the little that I know I want to know very well.

 

-T

Brot und Wein
(1 photos)
 
Reply

Best and I'm a foodie.   I know very little but the little that I know I want to know very well.

 

-T

Brot und Wein
(1 photos)
 
Reply
post #6 of 8

Save the fat to add back to leaner grinds for sausage, pork burgers, etc.

post #7 of 8
Quote:
Originally Posted by MaryB View Post
 

Save the fat to add back to leaner grinds for sausage, pork burgers, etc.


+1

 

When I make a venison or lamb sausage, I add some pork fat.  Not pork meat, just the fat, so it can taste like whatever meat it is supposed to be made out of.

post #8 of 8

The "Money Muscle" runs along the opposite end of the butt from the bone, it's tubular in shape and can be removed prior to cooking and braised or left on but no pulled off but rather sliced.

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