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Zuni Cafe's Mock Porchetta - OUTSTANDING!
- Thread starter traca
- Start date
Yes, 350 for 2.5 hours.
Edited to add: I forgot to let it marinate for a day. It probably had about 2 hours of marinating before I put it in the oven. My guests were raving. I'm curious to try it with a longer marinate. This is so easy, and the pay off is so huge, I'll be making it regularly. I made a 6 lb version last night, easy to scale up for a crowd.
Edited to add: I forgot to let it marinate for a day. It probably had about 2 hours of marinating before I put it in the oven. My guests were raving. I'm curious to try it with a longer marinate. This is so easy, and the pay off is so huge, I'll be making it regularly. I made a 6 lb version last night, easy to scale up for a crowd.
oh, I had a *discussion* with a butcher when I was looking for a *pork butt* and he
walked me over to the cold case and pointed out a *pork shoulder*.
And I said "No, I want a pork butt."
Because THAT was what was written on my FIL's sausage recipe >> 15 lbs pork butt.
And he said: "Yes, that's what this is."
And I said: "But those are two completely different parts of the body! They're not even close!"
See...this is why I don't cook meat very often.
walked me over to the cold case and pointed out a *pork shoulder*.
And I said "No, I want a pork butt."
Because THAT was what was written on my FIL's sausage recipe >> 15 lbs pork butt.
And he said: "Yes, that's what this is."
And I said: "But those are two completely different parts of the body! They're not even close!"
See...this is why I don't cook meat very often.
Looking on the web, there are two thoughts on this, some say it is the same cut, others say it is no
t. This kind of discussion drives me batty. Either they are the same or they are not. But it cannot be a shoulder and butt at the same time. So name it what it really is for heavens sake! I lean more towards science and science tells me a shoulder is up front and butt is in back! Right?
Marilyn, you will find that different cuts in different parts of the US are not even named the same. When we traveled in our RV I was going crazy with the names of the cuts of meat. Especially in Canada, I finally gave up asking for a specific cut because I did not want to upset our Canadian friends by being a cranky American. So much better to just accept what the different meat shops had to offer and cook it the best way I knew how. Throw is in a good marinade and let my hubby grill it! LOL IF that did not work, I could always slice it up and cook the toughness out of it in broth and make French Dip!
t. This kind of discussion drives me batty. Either they are the same or they are not. But it cannot be a shoulder and butt at the same time. So name it what it really is for heavens sake! I lean more towards science and science tells me a shoulder is up front and butt is in back! Right?
Marilyn, you will find that different cuts in different parts of the US are not even named the same. When we traveled in our RV I was going crazy with the names of the cuts of meat. Especially in Canada, I finally gave up asking for a specific cut because I did not want to upset our Canadian friends by being a cranky American. So much better to just accept what the different meat shops had to offer and cook it the best way I knew how. Throw is in a good marinade and let my hubby grill it! LOL IF that did not work, I could always slice it up and cook the toughness out of it in broth and make French Dip!
Two or three excuses for the name "butt" roast:
Here ya go:
1. http://modernfarmer.com/2014/03/pork-101/ : Why is this cut sometimes called “pork butt” when it doesn’t come from the actual rear end? “The word butt has its roots in old English, which is a quasi Germanic language, and butt means ‘the widest part,’” says Mylan. “On a pig, the widest part is the shoulder, not its actual ass. And that’s why it’s called the butt.”
2. https://en.wikipedia.org/wiki/Boston_butt : (1) In pre-revolutionary New England and into the American Revolutionary War, some pork cuts (not those highly valued, or "high on the hog", like loin and ham) were packed into casks or barrels (also known as "butts") for storage and shipment.(2) The way the hog shoulder was cut in the Boston area became known in other regions as "Boston butt". In the UK it is known as "pork hand and spring", or simply "pork hand".
(not even gonna touch the "pork hand and spring", or simply "pork hand" in england thing)
And according to this site: http://www.wptv.com/money/consumer/dont-waste-your-money/meat-name-changes-rump-roast-pork-butt-rump-steak-filet-mignon-chateaubriand-to-get-new-names
Pork butt roast is supposed to be called just "Boston" Roast! I don't think it's going to take. . .
Here ya go:
1. http://modernfarmer.com/2014/03/pork-101/ : Why is this cut sometimes called “pork butt” when it doesn’t come from the actual rear end? “The word butt has its roots in old English, which is a quasi Germanic language, and butt means ‘the widest part,’” says Mylan. “On a pig, the widest part is the shoulder, not its actual ass. And that’s why it’s called the butt.”
2. https://en.wikipedia.org/wiki/Boston_butt : (1) In pre-revolutionary New England and into the American Revolutionary War, some pork cuts (not those highly valued, or "high on the hog", like loin and ham) were packed into casks or barrels (also known as "butts") for storage and shipment.(2) The way the hog shoulder was cut in the Boston area became known in other regions as "Boston butt". In the UK it is known as "pork hand and spring", or simply "pork hand".
(not even gonna touch the "pork hand and spring", or simply "pork hand" in england thing)
And according to this site: http://www.wptv.com/money/consumer/dont-waste-your-money/meat-name-changes-rump-roast-pork-butt-rump-steak-filet-mignon-chateaubriand-to-get-new-names
Pork butt roast is supposed to be called just "Boston" Roast! I don't think it's going to take. . .
Probably to differentiate between the butt and the picnic ham which are both part of the
shoulder. I never see a picnic ham anymore, does anyone still find them? I finally figured out when a recipe calls for a pork shoulder, skin on, it is probably referring to the picnic ham which always has the skin on it. I never see a butt with the skin on, again, asking if anyone sees them where they live.
shoulder. I never see a picnic ham anymore, does anyone still find them? I finally figured out when a recipe calls for a pork shoulder, skin on, it is probably referring to the picnic ham which always has the skin on it. I never see a butt with the skin on, again, asking if anyone sees them where they live.
This page from Steve Raichlen is a good explanation. About 7 paragraphs down.
http://barbecuebible.com/2013/11/19/boston-butt-basics/
http://barbecuebible.com/2013/11/19/boston-butt-basics/
NO. The important part when buying pork shoulder, FRESH pork picnic, butt, etc. IS
All of these are the front shoulder cut--NOT hind quarter "ham" cut. It is important when buying for pulled pork also. This is a tough piece of meat with alot of collagenous tissue and fat. This is why it cooks up tender when cooked low and slow as in pulled pork applications.
The picnic is the lower portion of the forequarter. We get them smoked here (and because it is smoked it is called a picnic "ham") in the south at stores like BiLo (marilyn, fyi). They are a small smoked ham and that can be a good thing!!
The rear leg is called a fresh "ham"--and what we usually associate with smoked ham.
http://grilling24x7.com/whats-the-difference-between-picnic-and-boston-butt/
All of these are the front shoulder cut--NOT hind quarter "ham" cut. It is important when buying for pulled pork also. This is a tough piece of meat with alot of collagenous tissue and fat. This is why it cooks up tender when cooked low and slow as in pulled pork applications.
The picnic is the lower portion of the forequarter. We get them smoked here (and because it is smoked it is called a picnic "ham") in the south at stores like BiLo (marilyn, fyi). They are a small smoked ham and that can be a good thing!!
The rear leg is called a fresh "ham"--and what we usually associate with smoked ham.
http://grilling24x7.com/whats-the-difference-between-picnic-and-boston-butt/
michael-in-phoenix
Well-known member
I get pork picinic roasts at our Kroger (Fry's) market here in Phoenix. Pork "butt"...
...is higher up and contains the actual shoulder joint. Picnic roast is the distal end of the front leg, and has a portion of the shank (narrow end) on it. As with your experience, it always has a ton of skin on it, going all the way down the shank end.
I see the very same cut of meat called the Pork Butt Roast, Pork Shoulder Roast and Boston Butt. Here, they are interchangeable. It is the high shoulder cut.
NOW, if I want an actual REAR LEG cut of pork that is not cured and made into ham, I go to the ASIAN butcher at the local Asian market. His meat case has whole, raw, uncured hams, or back legs, and they are HUGE. He will cut to order, so it is a good thing.
Michael
...is higher up and contains the actual shoulder joint. Picnic roast is the distal end of the front leg, and has a portion of the shank (narrow end) on it. As with your experience, it always has a ton of skin on it, going all the way down the shank end.
I see the very same cut of meat called the Pork Butt Roast, Pork Shoulder Roast and Boston Butt. Here, they are interchangeable. It is the high shoulder cut.
NOW, if I want an actual REAR LEG cut of pork that is not cured and made into ham, I go to the ASIAN butcher at the local Asian market. His meat case has whole, raw, uncured hams, or back legs, and they are HUGE. He will cut to order, so it is a good thing.
Michael
michael-in-phoenix
Well-known member
Raichlen describes what we have here in Phoenix.