Tag: <span>pork butt</span>

One Local Summer 2013 – Week 9

DSC_4429
Husband is back on cooking duty with this one.  Meat and potatoes, couldn’t you tell?!  We had missed out on getting the pork butt at the farmer’s market for a few weeks since the pork vendor was sold out, but we managed to score one this week.  Husband rubbed the butt (HURRR) with his own blend of paprika, maple sugar, toasted onion powder, garlic powder, salt, and pepper.  The rub isn’t all local, but it’s the smallest part of the meal, so we’ll allow it.  The pork butt went into the smoker for six hours at which point, we deemed it done.  On the back of the plate is a summer favorite around here, a grilled peach with blue cheese, then potatoes, and red cabbage cooked in balsamic vinegar (on the grill in tin foil).  Pretty easy, and all cooked outside, keeping the house cool!

Pork Butt with Vegetables:
Pork Butt – Countrytime Farm
Cabbage – North Star Orchards
Potatoes – North Star Orchards
Peaches – North Star Orchards
Blue Cheese – Birchrun Hills
Non local – balsamic vinegar, pork rub, salt, pepper, olive oil

One Local Summer 2012 – Week 23

DSC_0479

It doesn’t look like much, but this has become an annual local summer favorite.  It’s an easy crock pot dinner that involves very few ingredients and prep, just lots of simmer time in the crock pot.  It’s a pork butt cooked with cabbage, vinegar, beer, and some apples, and comes out SO AMAZING every time.  The pork is always so tender and falling apart, and the mixture of the cabbage with the other ingredients just comes out perfectly.  It sort of looks like brownish slop, but I assure you, it never lasts as leftovers very long.

Pork and Cabbage:
Pork Butt – Countrytime Farm
Cabbage – Hoagland Farm
Apples – North Star Orchard
Maple Syrup – Miller’s Maple
Non Local – Vinegar, salt, pepper, spices, beer

UPDATE 2 Nov 2012 – adding the recipe since it was asked for!

Pork and Cabbage Print Print

Ingredients  1 can/bottle of beer (or 12 oz white wine for gluten free)
1 pork butt (4-6 lb)  Pork rub (enough to cover the pork butt) *
1 head cabbage, shredded  1/4 cup maple syrup (grade b)
2 apples, peeled and chopped  1/3 cup apple cider vinegar

Instructions:
  • Rub butt down with pork rub blend – coat well; place in Crockpot on high
  • Surround Pork with shredded cabbage and chopped apples; not all cabbage will fit
  • Pour all liquid even over top of ingredients
  • Cook on low for 6-8 hours; add remaining cabbage as space is available; approx once per hour baste butt with liquid in crockpot
*Pork Rub used here was made with a blend of paprika, maple sugar (or brown sugar), onion powder, garlic powder, and kosher salt.  McCormick’s makes a good pork rub if you don’t feel like making your own.