Question on using pork fat on Boston Butt

Discussion in 'Food & Cooking' started by azfoodie, Jun 29, 2014.

  1. azfoodie

    azfoodie

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    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.
     
  2. kokopuffs

    kokopuffs

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    Some remove the fat cap while others don't.
     
  3. yeller

    yeller

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    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.
     
    Last edited: Jun 29, 2014
  4. azfoodie

    azfoodie

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    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.
     
  5. kokopuffs

    kokopuffs

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    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
     
  6. maryb

    maryb

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

    millionsknives

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    +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.
     
  8. yeller

    yeller

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    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.