Sunday, July 11, 2010

Pulled Pork

The shoulder cuts are the best choice for making pulled pork. Often, you'll find different names for these cuts including; Pork Shoulder, Pork Butt, Pork Butt Eye Roast, Boston Butt, Picnic Shoulder, Pork Chuck and many others. They all come from the same portion of the pig so don't panic if you don't see what you are looking for. Plus, if your butcher is worth his weight in...well...anything, he can and should help you find or cut whatever you need.

My personal favorite is the Boneless Pork Butt Eye Roast. It is small enough for a great meal and big enough for just the right amount of leftovers. For reference, the roast in the following pictures is about 3-4 lbs.

Season both sides.
I like to use Spade L Ranch Pork chop & rib seasoning.

Cook in a covered crock pot on high for one hour. Crock pot cooking is usually synonymous with having to add moisture to its contents. The Pork Butt is one of a handful of exceptions. They are loaded with marbling and won't dry out.

Continue cooking on low for 6-7 hours.

Total cooking time 7-8 hours

Take two forks and gently pull meat apart.
There will be some left over juices, you can drain it if you like.

From here you can either go ahead and mix in bbq sauce or eat it plain.
I like to keep it plain and add the bbq sauce once it's on the sandwich, so I can use it for other meals later. Plus, the beauty of pork is in its great flavor. I goes with just about anything. Salads? Check.
Sandwiches? Check.
Mexican dishes like burritos or carnitas? Check.
Over rice? Check.
Quick snack? Double check.

The BBQ sauce is Shirley J's Root Beer BBQ Sauce.

Monday, March 8, 2010


The winner of the thermometer is Susie.


Email me with your information.

Monday, March 1, 2010


Besides bar stools, one of the coolest things in a kitchen is a meat thermometer.
CSN Stores is offering one Butcher Block reader a Taylor Connoisseur Thermometer/Timer.

This thermometer is great because no kitchen is right without a good thermometer. This holds true to butcher's as well. This is the exact model of thermometer we use at work to check cooler, freezer, case and food temperatures. It has a sleeve that acts as a few clever tools. Obviously the sleeve protects it and keeps you from stabbing some shmoe's eyes out. It also has a ballpoint-pen style clip for attaching to your shirt or apron. The coolest feature would have to be the little loop at the top. It is a prop for the thermometer itself. Slide the pointy end through the loop and you now have a thermometer that won't roll away.

No matter how cool I tried to make the thermometer in the giveaway look, it is a chance to get something for free. Basically, don't be ignorant and leave your meal to chance. I demand that every kitchen has a reliable meat thermometer. They are inexpensive and last a long time (the shop has a dial type thermometer that has lasted over 10 years). It is the cheapest insurance for any of the cooking that you do.

There are three ways to enter to win this thermometer?

1 entry for leaving a comment on this post (no anonymous comments)
1 entry for posting about this giveaway on your blog
1 entry for becoming a fan of this blog

Make sure to leave a comment for each entry

Giveaway ends at midnight on march, 7th
Winner will be announced March,8th

Good luck!

Sunday, February 21, 2010

Who is this creep?...

Cutting meat was not what little me wanted to do when he grew up. It is a far cry from the NBA, NFL and MLB which I was sure I was destined for. Unfortunately, it is even further from the winning lotto ticket that I am realizing daily is not in my future.

When I understood that I was more Kenny Powers than Michael Jordan, two things happened.

1.) The world crushed my spirit.

2.) I began my quest for work. Please keep in mind that “I” in the previous statement means my mother made me get a job. Also keep in mind that when I say “made me” I mean the job was already set up through friends of friends of friends.

I began working at the meat market when I was 16. As with any good business, I started at the bottom; prep work, washing dishes, taking out the trash, cleaning machines, mopping floors and general shit work. In my opinion, this is the ONLY way to teach and train. Why? It forces the positions of higher authority to understand anything below them. Plus, it keeps resentment of those lower positions at a minimum. Thanks to this policy, we’ve stopped hiring “butchers” that were trained elsewhere, no matter their years of experience, due to a lack of knowledge and ability. The last two butchers we didn’t train had over 60 years of what they called experience between them. Needless to say, they sucked ass and after several months of trying to correct the problem, we fired them.

Two years of the dirty deeds went by before an opening on the Butcher Block became available. Being 18 afforded me the option of learning to cut and work full time. I jumped at the opportunity.

I have the gift at being very good with my hands and Butchering came very naturally to me. That isn’t to say I learned it quickly. It took roughly 6 months of daily cutting to learn and become familiar with the 120 feet of occupied counter space we use every day. Depending on your skill set and intelligence level, this process can take anywhere from 6 months to several years. Our meat market goes through more meat in a decent weekend than most grocery stores sell in a month so I was subjected to the task constantly.

Each of the four Butchers at out market is extremely well rounded in our knowledge of the meat world. Each of us also excels in a certain area of our trade. I pride myself on being able cut to near perfect weight, size, shape or thickness. Think of it as the Michael Jordan of meat.

It would be much easier if cutting meat was exactly that. However, a good butcher can tell you a myriad of things.

1). What cuts work with certain dishes.

2). What cuts can be substituted for others.

3). How to prepare and cook most of the meat.

4). Alternative names for cuts due to local grocery stores making shit up so you are more likely to but it (thanks loads H*****S. Idiots.)

5). The difference between Organic and Natural certifications.

6.) Where to go if you ruin your meat and blame it on your butcher.

7.) etc. etc. etc.

Saturday, February 6, 2010

Pork Chops

Start with standard cut pork chops.
The standard cut is usually 1/2 inch to 3/4 inch thick.

When seasoning pork chops, season both sides lightly or heavy on one side.

Our family's favorite seasoning is Spade L Ranch.

Make sure to flip the pork chops occasionally as you grill them.
Pork chops will turn a light white color when they are done. If there is pink in the middle, they need to cook longer.

It is easy to over cook pork chops so be careful.

Friday, February 5, 2010


Did you get your Butcher Block I heart meat button yet?


Copy the code in the box and paste on your blog. It's that simple.

Tuesday, January 26, 2010

Simple Pot Roast

All you need is a crock pot, seasoning and french onion soup mix.

Have your butcher pick out a chuck roast for you.

Season both sides.
We like to use Lindberg-Snider Porterhouse & Roast Seasoning.

Set meat aside.

Mix your french onion soup mix in a crock pot.
(follow the instructions on your soup mix)

Place the roast in the crock pot.
Cover and cook on low for 6 hours.
You can cook it on a higher temp for less time but I don't recommend it. Slow cooking makes for a yummier pot roast.

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