Musings Recipes

You Should Make This: Roast Pork Butt and Coleslaw

This recipe came to me in my email months ago from Leite’s Culinaria. If you don’t subscribe to Mr. Leite’s oh-so-fabulous newsletter of the best recipes around, I urge you to do so. He only picks the best and they never disappoint. This one is one of my favorites, and is a big hit in my house. The recipe makes so much meat that you can share with family or friends, or freeze some for later, depending on your needs.

In the original post on Leite’s, it is noted that you should trust yourself while cooking this, and I’ve found that to be true. Last time I cooked it I omitted the brown sugar because I didn’t have any and we’re in quarantine, and it tasted great. I also didn’t do the final part of this recipe that asks you to wrap the meat in foil and put back in the oven. I did it the first time I made this, and I didn’t particularly enjoy the method. Not wrapping it worked great, and the end result was wonderful.

I also find that this recipe takes WAY longer for me to cook than the suggested timeframe in the recipe. If that turns out to be you too, I’d start this bad boy when you first wake up in the morning and let it roast low and slow all day – like 10 hours. Be patient, and the meat will come. And before you start talking to me about cooking your pork butt in the crockpot, you can’t get the crisp edges in a crockpot, which is the money part in pulled pork.

Here is the Roast Pork Butt recipe from Leite’s Culinaria: https://leitesculinaria.com/100088/recipes-roast-pork-butt.html

As for the coleslaw and final product, I like to buy a package of the shredded cabbage and carrots, and make my own coleslaw dressing akin to this one here. The only difference is I use apple cider vinegar, but otherwise it’s the same. It’s so so good, and I pile this on top of the pulled pork. So my plate looks like: pulled pork, barbecue sauce, coleslaw from the bottom up. You can make this into a sandwich or not, either are delicious. But this is a great recipe to make right now. The flavors are perfect for spring, and if you’re in the house you have plenty of time to just let the meat cook. If you make it, I want to hear about it! I promise you will fall in love with this recipe.

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