Iron County Record | 1953-05-14 | Page 11 | Tasty Smoked Pork Shoulder Butt Makes Thrifty Meals

TASTY SMOKED PORK SHOULDER BUTT MAKES THRIFTY MEALS by Marie Gifford ' ' ' y 'iy .w . ..ii.-.. Yt,v,....VA. lf-v..v , ... - iiniil.liuft MUtir v. AMyAJi High on the list of meat favorites but low in the budget scale is delicately flavored, sugar cured smoked pork shoulder butt. Fine quality pork is in good supply right now, and smoked pork shoulder butt is always a good buy, for there's no waste. Made from the boneless bone-less portion of the pork shoulder, these thrifty little butts are carefully care-fully trimmed, juicy, tender, and ham-like in flayor. They range in weight from k to about 4 pounds, and the size makes them ideal for small families. It's a good idea to choose one of the larger smoked pork shoulder butts and plan to make a couple of meals from it. You 11 find it easy to cook and easy to carve. To cook a smoked pork shoulder butt, just cover it with water and simmer over low heat until tender, allowing about 45 minutes per pound. If a glaze is desired, remove the pork butt from the water and place it in an uncovered baking pan for the last half hour of cooking time. Cover it with a mixture of V4 cup brown sugar, 2 tablespoons vinegar, and teaspoon mustard. Bake in 325 F. oven 30 minutes or until glazed. The water in which the pork butt is simmered can be used to add flavor to cooked vegetables such as carrots, green or navy beans, potatoes, and cabbage wedges. You'll like noodles cooked in the broth too. Serve the pork shoulder butt on a platter surrounded by noodles and soft bread crumbs that have been browned in a little butter in a frying pan. These are flavor partners that really enhance each other. Leftover smoked pork shoulder butt may be sliced and heated in your favorite barbecue sauce or served cold in tasty sandwiches. Plan to treat your family to this flavorful meat soon. It's a little meat star that will delight the entire family.