Anyone know how to make smoked butt and cabbage?

I have been looking for the recipe because my grandfather used to make it but I can't does anyone know how to do this? SERIOUS ANSWERS ONLY PLEASE!!
Anyone know how to make smoked butt and cabbage?
my dad loved smoked pork butt and cabbage. i remember when i was 15, i invited a new boyfriend to come to dinner, he asked what we were having and i said smoked pork butt and he was insulted. he thought i was making a joke. i love it though and he didn't know what he was missing. so, here is a good recipe. wash the butt in cold water. then place it in a saucepan in cold water and bring to a boil. when it boils, lower the heat and bring it to simmering. add old bay spice or a similar or favorite spice and simmer while you get the cabbage ready. cut the cabbage in reasonable size pieces. place on top of butt and cover. simmer until cabbage is tender. serve with mustard or favorite condiment. my dad liked horseradish. enjoy. thanks for the wonderful memory.
Reply:i am going food shopping tomorrow, you can be sure i am gonna pick up some cabbage and pork butt. glad i could help. Report It
Reply:1 smoked pork butt about 3 lbs.

3 Tbl. brown sugar

2 quarts of water

Place Butt in pot large enough to hold at least 2 quarts of water (enough to cover butt), add the brown sugar and simmer on top of stove in covered pot, 40 minutes to each pound of butt.



When done, remove butt from pot but do not throw away cooking liquid. Slice and serve warm with boiled or mashed potatoes and vegetable. Sour Cream Coleslaw on the side is nice.



The wonderfully flavored cooking water is used to make a delicious soup, with the addition of cabbage, tomato, onion, potatoes.



Smoked butt is versatile and full of tender meat.







GLAZED SMOKED PORK BUTT



3 to 3 1/2 lb. boneless smoked pork butt

2 whole cloves

4 whole black peppers

1 head cabbage, about 2 lb.

6 med. carrots

6 med. white turnips

1/4 c. orange marmalade

2 tsp. prepared mustard

Chopped parsley



Place pork butt in an 8 quart kettle. Add peppers, cloves, and water to cover. Bring to boiling, reduce heat and simmer 2 1/4 hours (45 minutes per pound), or until pork is fork-tender.

Meanwhile, remove outer leaves from cabbage; cut cabbage into 6 wedges. Pare carrots and turnips in half. Add vegetables to pork during last half hour of cooking.



Remove pork from kettle; remove net covering or string. In small bowl, blend marmalade and mustard; spread over pork. Run pork under broiler 3-4 minutes, or until richly glazed.



Arrange pork and vegetables on large, heated serving platter. Sprinkle turnips with chipped parsley. Makes 6 servings.
Reply:three pound boneless smoked pork butt

2 whole cloves

4 whole black peppers, or three tablespoons black pepper

1 head (2lb) cabbage

6 med carrots

6 med turnips, or potatoes if you do not like turnips

1/3 cup orange marmalade

two tspoons mustard

chopped parsley

Place port butt in 8 quart kettle and add peppers, cloves and water to cover. Bring to boil, reduce heat and simmer 21/4 hours or 45 min per pound, until it is fork tender.

Meanwhile, remove outer leaves from cabbage, and cut into 6 wedges. Peel and cut carrots and turnips in half, add vegetables to pork last half hour of cooking. Good eating!
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http://homepage.interaccess.com/~june4/s...



http://recipes.chef2chef.net/recipe-arch...



Good luck!
Reply:seriously i dont
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