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Boston butt pork roast

Explore 10 recipes and more

Southern Pulled-Pork Sandwiches

Time:2 hours 40 mins
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Smoked Pork Stock

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Pork with Mashed Pumpkin

Ingredients
  • 2 pounds boneless pork butt, cut into 1-inch chunks
  • 2 small onions, 1 whole and unpeeled, 1 coarsely chopped
  • 4 garlic cloves, 2 whole and unpeeled, 2 finely chopped
  • Coarse salt and freshly ground pepper
  • 1 teaspoon black peppercorns
  • 1 two-and-a-half- to three-pound pumpkin or winter squash, or a chunk of the same size cut from a West Indian squash, unpeeled
  • 4 to 5 arbol, or dried Serrano chiles
  • 1/4 cup pumpkin seeds
  • 3/4 teaspoon cumin seeds
  • 3/4 teaspoon coriander seeds
  • 2 medium-size ripe tomatoes, coarsely chopped
  • 4 tablespoons lard, preferably home-rendered, or vegetable oil
  • 2 tablespoons apple-cider vinegar
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New Mexico Green-Chile Pozole

Time:3 hours 45 mins
Ingredients
  • 12 ounces dried hominy, rinsed (kalustyans.com) or 4 cans (15 ounces each) hominy, drained and rinsed (6 cups)
  • 3 pounds country-style pork ribs (or 2 pounds cubed pork shoulder, plus 1 pound baby back ribs or spareribs)
  • 8 sprigs flat-leaf parsley, tied together with kitchen twine
  • 4 garlic cloves, thinly sliced
  • 1 1/2 teaspoons dried oregano, preferably Mexican (kalustyans.com)
  • 1 pound tomatillos, husked and rinsed
  • 10 ounces pepitas (hulled green pumpkin seeds; 2 1/4 cups)
  • 3 large jalapeno chiles, quartered
  • 1 cup packed cilantro sprigs
  • 1 medium white onion, coarsely chopped
  • 2 tablespoons sunflower or safflower oil
  • Coarse salt
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Roasted Pork with Onions and Citrus

Time:2 hours 20 mins
Ingredients
  • 3 tablespoons extra-virgin olive oil
  • 1 large white onion, diced medium (2 1/2 cups)
  • 1 head garlic, cloves peeled and roughly chopped (1/2 cup)
  • 1 1/4 cups strained fresh orange juice (from 4 juice oranges)
  • 1/3 cup fresh lime juice (from 6 limes)
  • Coarse salt and ground pepper
  • 1/4 cup fresh oregano leaves, roughly chopped
  • 1 boneless pork shoulder roast (3 1/2 to 4 pounds), fat trimmed
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Slow-Cooker Green Chili

Time:6 hours 30 mins
Ingredients
  • 2 tablespoons vegetable oil
  • 3 pounds boneless pork shoulder, cut into 1 1/2-inch pieces
  • Coarse salt and ground pepper
  • 1 3/4 cups low-sodium chicken broth
  • 1 medium yellow onion, diced medium
  • 2 garlic cloves, chopped
  • 1/2 teaspoon ground cumin
  • 5 carrots, cut into 1/2-inch pieces
  • 3 poblano chiles, stemmed, seeded, and cut into 1-inch pieces
  • 1 1/2 pounds small red potatoes
  • Fresh cilantro leaves, flour tortillas, and lime wedges, for serving
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Cuban-Style Pork Roast

Other Ideas:
Cuban, Garlic, Limes, Main course, Oregano
Ingredients
  • 10 garlic cloves, peeled
  • 4 tablespoons fresh oregano leaves (from about 5 sprigs), or 2 teapsoons dried oregano
  • 4 tablespoons extra-virgin olive oil
  • 3 whole limes, cut in pieces
  • 1 tablespoon coarse salt
  • One 7 1/2 pound boneless pork shoulder (also known as pork butt or picnic shoulder)
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Braised Pulled Pork Shoulder

Ingredients
  • 8 to 10 pound bone-in Boston butt pork shoulder
  • 3 tablespoons packed light-brown sugar
  • Coarse salt and freshly ground black pepper
  • 2 teaspoons paprika
  • 1/2 teaspoon dry mustard
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon cayenne pepper
  • 2 tablespoons vegetable oil
  • Texas Barbecue Sauce, heated
  • Potato buns, for serving
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Slow-Cooker Pulled Pork

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Pork Shoulder with Roasted Clams and Fresno Chiles

Ingredients
  • 1/2 cup light-brown sugar
  • 1/2 cup coarse salt
  • 1 teaspoon cayenne pepper
  • 6 cloves garlic, thinly sliced
  • 3 tablespoons fresh thyme leaves
  • 1 tablespoon chopped fresh rosemary
  • 1 (8-pound) boneless pork shoulder
  • 3 tablespoons olive oil, plus more for serving
  • 3 shallots, minced
  • 2 to 3 Fresno chiles, thinly sliced
  • 1 cup white wine
  • 5 dozen littleneck clams
  • 3 tablespoons chopped flat-leaf parsley
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