Tip
3 min read
How to Butcher a Pork Butt
Breaking down a whole pork butt is easier than you think!
Pork butt tends to be the more frequently used shoulder cut in the test kitchen. We often use it for stewing and braising because it’s well marbled and contains lots of connective tissue. The fat is rendered and the connective tissue dissolves during long, slow cooking, giving the meat a rich, moist texture. Efficiently trimming the fat from this large roast and cutting it evenly into smaller pieces can seem daunting. Here’s an efficient way to tackle the task.
1
Remove any hard, waxy fat from the surface of the meat. Leave just a thin layer, and don't worry about removing any interior fat at this point.
2
Slice meat crosswise into slabs of the desired thickness.
3
Cut slabs lengthwise into strips of the desired thickness.
4
Cut each strip crosswise into cubes.
5
As you work, remove any knobs of hard, waxy fat as they become accessible. Don’t worry about removing every last bit of fat.
