Rose Mary Mogan Recipe

Smoked Pork Butt Dinner with Veggies

By Rose Mary Mogan cookinginillinois

Recipe Rating:
4 to 6 depending on appetite
Prep Time:
Cook Time:
Cooking Method:

Rose Mary's Story

This is a family favorite meal that my mother in Law use to make all the time. Today I made it for my husband & I with vivid thoughts of her, and a reminder of what a great cook she was. This is one of those comforting meals, and since it wasn't too hot outside, it was a perfect day to make this one dish wonder. Both my husband and I truly enjoyed it and each of us thought about his mom, and the warm memories she always created when she made this dish. It truly created old and new memories for both of us, because I now make it, and always think of my MIL Lucile. The flavors were awesome.


3 lb
boneless smoked pork butt, ( i cooked 2)
1 large
head cabbage, cored, washed & cut into wedges
1 large
spanish onion (sliced into eights)
2 large
green bell peppers, large chop pieces
1 large
yellow or red bell pepper, large chop pieces
4 clove
garlic, minced
1 1/2 Tbsp
whole cloves (optional)
1 lb
baby carrots
6-8 medium
potatoes, peeled, & quartered
1 stick
2 tsp
steak seasoning( or to taste)

Directions Step-By-Step

Preheat oven to 325 degrees F. Then stud ham with whole clove studs(optional) I like it for the flavor it gives to the smoked butt. Place in a shallow pan, add about 2 inches of water to pan, and put in oven. Cook for 40 minutes per pound, about 2 hours. I made 2 but it still bakes in the same amount of time.
In the mean time wash & prep the remaining vegetables. To a large pot add potatoes & carrots, and enough water to cover them. Bring to a boil, and cook about 10 minutes, Then add butter, the cabbage, peppers, onions, & garlic and continue to cook about 20 minutes until all of the veggies are tender. Season with steak seasoning and stir to mix.
When Smoked butt is fully cooked, remove from oven, let rest at least 10 minutes, then slice with a sharp knife, I like to use an electric knife, then place meat on top of veggies, cover with lid to keep warm. Serve while still hot.
NOTE: This cut of meat can also be cooked in a Dutch oven or large stock pot. Cover with water & bring to a boil, then reduce heat and simmer for the same amount of time specified above, about 40 minutes per pound. Please follow directions on package. I prefer to bake it in the oven to minimize shrinkage during cooking.

About this Recipe

Course/Dish: Other Main Dishes, Pork
Main Ingredient: Pork
Regional Style: American
Hashtags: #Yummy, #tasty, #comforting

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Vanessa "Nikita" Milare Kitkat777
May 17, 2012
Welcome. It looks awesome. Its good to have favorite foods. Thank you for posting.
Rose Mary Mogan cookinginillinois
May 17, 2012
Thank you for sharing my recipe Vanessa, and also thanks for your comments. It is one of my husbands favorite meals that his mom use to make, and we had not had it in such a long time, so it was a real treat for him. Thanks again.
Vanessa "Nikita" Milare Kitkat777
May 17, 2012
This looks awesome.
Bob Wakeman Bigcatfish
May 10, 2012
My favorite way to cook.Been doing it a long time .