Smoked Pork Butt Dinner with Veggies

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

Ingredients

3 lb boneless smoked pork butt, ( i cooked 2)
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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 butter
2 tsp steak seasoning( or to taste)

The Cook

Rose Mary Mogan Recipe
x3
Well Seasoned
Sauk Village, IL (pop. 10,506)
cookinginillinois
Member Since Sep 2011
Rose Mary's notes for this recipe:
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.
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Directions

1
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.
2
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.
3
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.
4
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.
Comments

1-5 of 14 comments

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user Cin Straw's Kitchen NanatomyGrandsismyPassion - May 8, 2012
OOOH GIMME A FORK AND STAND BACK!!!!
user Rose Mary Mogan cookinginillinois - May 8, 2012
Any time Sis.
user Jan Bartholome 2HandsForHim - May 9, 2012
Oooo, Rose Mary, this sounds so good and so simple. I've saved this in my "company" file. I'll make it first chance I get. The last ham we baked, Doug and I put water in the pan and covered the pan with foil. It was the best--the most moist--ham we had ever cooked. We had never thought to do it that way, but the directions on the ham said to do it, and we thought, "Why not?" I sure wish MY mother-in-law had given me the idea years ago like yours did! (The bonus to this method was the wonderful broth the water became, which we used for a light gravy made with cornstarch.)
user Rose Mary Mogan cookinginillinois - May 9, 2012
Thank you Jan, it really is a great recipe. My husband just kept eating plate after plate. LOL Adding all the veggies makes it what I call a one pot wonder. LOL Thanks for your comment.

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