Cooked a couple of trimmed pork butts last week. Plan was to sell some (had an inquiry!), but that fell through. No problem, vacuum sealed it and into the freezer it went. These butts had very nice fat caps! When they were done, I separated the caps from the stuff to shred. Toasted the inside part in a hot skillet. Then cut it into 1 inch cubes, sprinkled with rub and tossed in sauce. Cooked in the oven til toasty.
Today's lunch was reheated pork burnt ends and cooked cabbage leaves (trimmed out of the garden cabbages). Very yummy!
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