Tuesday, January 11, 2011

RECIPE: Roasted Pork Butt

I first found the recipe for this from David Chang's Momofuku cookbook.  The recipe was conceived for Korean style BBQ with lettuce wraps, kim chi, oysters and the whole shebang.  While I haven't changed the preparation for the butt, I've changed up how it's served- whether over rice, in soup, the suggested lettuce wraps... my next foray may be in tacos...

  • - 6-8lb boston butt, with fatty skin intact
  • - 1 cup kosher salt
  • - 1 cup sugar
  • - 1/2 cup brown sugar
  • - 1 tsp salt

Combine first cup of salt and cup of sugar.  Rub all over your butt and let sit and cure in refrigerator overnight.  Rinse off your butt, dry and place in a Dutch oven, fatty side down.  Cover and roast in 275 degF oven for five hours or until meat pulls apart easily with fork.  Baste with bottom juices every 45 minutes or so.

Remove from oven.  Combine brown sugar and tsp of salt.  Sprinkle generously on your butt.  Place under broiler uncovered for 10 minutes or until sugar caramelizes nicely.

Serves a lot of people, or not very many in the case of my butt-greedy friends.

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