Pork shoulder butt roasts are a customer favourite at Meat Me in the Junction. They are fantastic as pulled pork, as a low and slow roast, and are also a popular choice for the smoker.
As the weather gets warmer the BBQ gets busier – so what to grill next?….why not pork shoulder butt….chops?! We tried these and they were quick, easy and delicious…. In our grilling test drive we cut ours from a shoulder butt roast – to make easier for folks we will be introducing pre-cut shoulder butt chops in our next order cycle.
Here’s how we did them….
- Pre-Heat: Heat up the BBQ to a medium high temperature.
- Season: As there is not a lot of fat on the chops we put a little olive oil on them and just before cooking sprinkled with pepper and Fennel Sea Salt. For the Fennel Sea Salt we grind fennel seeds and coarse sea salt with a mortar and pestle – you can season with whatever strikes your fancy.
- Cook: Put them on the hot grill, close the lid, wait about 90 seconds, open the lid, flip them, close the lid, wait another 60 seconds then take them off and serve!! They are also great as a ‘fast fry’ on the stovetop.
- Don’t Overcook: The hardest part is to force yourself NOT to overcook them. They will still taste great but will get tougher to chew if they are over cooked. Times will vary depending on how cold/warm it is outside as well as how your BBQ cooks.
- Oh ya – and don’t forget your veggies!
Pack of Shoulder Butt Chops:
Mmmmm Sunday night dinner – always brings back memories of when I was as a kid and mom would make something special to bring all the family together. Such a treat. This Sunday we tried a cut that we have not had in a long long time. A frenched pork rib roast from Stonaleen Farm with a mustard garlic rub. Well I must say – it was divine and we will be adding it to our product list so others can enjoy it too!
Here’s how we did ours…
- Preheat oven to 425 degrees
- Apply mustard rub to roast – ingredients below but you can put on any type of seasoning that suits your fancy
- Throw a bunch of veggies around roast in pan (we used chunks of onion, carrots and blue potatoes)
- Pop er in the oven for 10 minutes then turn down over to 325 degrees
- Cook for approx 1 ½ hours or until thermometer read 145 degrees *
- Let set 20-30 minutes – while you make anything else you want to serve with it
Note: *we take ours out when the internal temperature is a bit lower than what some recommend – this is because we let it set for at least 20-30 minutes and the roast continues to cook.
Mustard Garlic Rub:
2 tbsp Dijon Mustard
1 ½ tsp Herbes de Provence
1 Tbsp Chopped garlic
Squirt or two of Olive Oil
Before I ever had pork belly I used to ask myself ‘Why? Why would you want to eat pork belly?’. I get bacon – naturally smoked strips of pork belly, cooked until deliciously crisp – yummmmm. We’ve had many customers request pork belly so we felt we had to give it a go. The first time we cooked it – low and slow for a long time – it was great. I started to be a believer. In John’s ‘quest for the best’ attitude in cooking he has been tweaking this recipe every time he makes it – yesterday was the 5th or 6th time and let me tell you – he nailed it!! The key to the overwhelming success was the combination of awesome spicing and how he turned the rind into a true crackling top. It actually pops and crackles as it sets. Now let’s not be confused here – this is NOT a post about diet food – we are talking about eating delicious pork and fat – everything in moderation I say – this is a treat not a staple. And what a treat it is!!
Here’s how we do it:
- Preheat oven to Roast 450.
- Score the rind (top thick layer) of the belly. Make a grid pattern of approx. 1” squares. It is important to use a sharp serrated knife and cut right through the rind until you get to the meat (approx. ½ down). This part is pretty hard to do but makes a big difference in the end result.
- Grind up spices – we use a mortar and pestle to grind fennel and coarse sea salt. (2 parts fennel to 1 part salt)
- Put a bit of olive oil all over then rub spices all over – especially into the top of the making sure you get right into the scores you made in step 2. Left over fennel salt is also nice as a finishing salt when serving.
- Place belly on rack in roasting pan and pop in oven at Roast 450 for 5-10 minutes until the top is golden coloured.
- Turn oven temperature down to 300 and let bake for about 2 ½ hours.
- Turn oven on Broil for a few minutes until you see the top skin bubble up and separating. This is the part that makes the amazing crispy top!
- Take out of oven and let set for 15+ minutes – slice and serve – Decadent yumminess!
We keep the fat as we like to use it in other cooking so I always drain it off the pan and keep in the fridge. It is great for roasting veggies!