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About the Chef:
Megan
F
Florida
December 29, 2024
Cabbage With Smoked Pork Butt
This old-fashioned recipe showcases a hearty preparation of smoked boneless pork butt, yielding a comforting and flavorful dish that's perfect for gatherings or Sunday suppers. Complementing this are the subtle sweet and savory spices typically used in the seasoning, which can include cloves, onion, paprika, and black pepper. These spices enhance the natural flavor of the pork, creating a well-rounded dish. The result is a comforting blend of smoky, salty, and slightly sweet notes that makes it perfect for cozy gatherings or family meals. Each bite resonates with warmth and nostalgia, making it an ideal centerpiece for any occasion.
Recipe:
2 pounds smoked boneless pork butt, in 1 piece
3 quarts boiling water
1/2 cup firmly packed light brown sugar
1/4 cup fine soft bread crumbs
1 teaspoon dry mustard
1 medium green cabbage, 3 to 3 1/2 pounds
1 tablespoon corn syrup or molasses
1 medium yellow onion, peeled and studded with 4 whole cloves
salt and freshly ground black pepper to taste
Place the meat in an eight-quart pot. Add the boiling water, cover and simmer for 1 1/2 hours. Mix the brown sugar, bread crumbs and mustard and set aside. About 30 minutes before the cooking time is up, add the sugar breadcrumb mixture. Return to a boil, reduce the heat, and continue to simmer, partially covered, until mixture and meat are tender. Remove any limp outer leaves from the cabbage and then cut it into slim wedges. Do not remove the core.
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