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Smoked Pork Butt, Carrots & Cabbage

Smoked Pork Butt, Carrots & Cabbage is a home-style recipe made with Boneless Pork Shoulder Butt, Whole Black Peppercorns, Whole, Bay Leaf, Apricot Preserves Butter Carrots, and Large Carrots Diagonal Into Thick Slices. Serves 8.

Ingredientes

• 2.25 lb Boneless Pork Shoulder Butt
• 4.0 Whole Black Peppercorns
• 2.0 Whole
• 1.0 Bay Leaf

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Preparación (vista previa)

1. 1

   Remove wrapping from pork butt. Place butt in 6 quart kettle or Dutch oven. Cover with water. Add pepper corns, cloves and bay leaf, bring to boil, reduce heat and simmer 1 hour and 45 minutes (45 minutes per pound) or until pork is fork tender. Remove from heat, let meat cool in water 2 hours.

2. 2

   Preheat oven to 375 degrees. Remove meat from cooking liquid and place in shallow roasting pan. Spread apricot preserves on top. Bake uncovered 40 minutes.