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What You Need:
(To Serve: 3 - 4)
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2 pounds smoked boneless pork butt, in 1 piece
3 quarts boiling water
½ cup firmly packed light brown sugar
¼ cup fine soft bread crumbs
1 teaspoon dry mustard
1 medium green cabbage, 3 - 3½ pounds
1 tablespoon com syrup or molasses
1 medium yellow onion, peeled and studded with 4 whole cloves
1 Salt and freshly ground black pepper to taste
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Translate this recipe:
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| How To Cook: |
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1. Place the meat in an 8-quart pot. Add the boiling water, cover, and simmer for 1½ hours.
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2. Mix the brown sugar, bread crumbs, and mustard, and set aside.
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3. Remove any limp outer leaves from the cabbage and then cut it into slim wedges. Do not remove the core or the cabbage wedges will fall apart. (Insert toothpicks at strategic points along the cabbage wedges if they won't hold together.)
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4. When the smoked pork butt has cooked for 1½ hours, preheat the oven to 350°F. Remove the pork butt from the kettle and set aside, reserving the cooking liquid.
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5. Pierce the pork butt in several places with a sharp fork. With a pastry brush, coat the top and sides of the meat with corn syrup.
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6. Pat the crumb mixture firmly on the top and sides of the meat. Place it in a shallow baking pan and bake uncovered for 25 to 30 minutes.
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7. Blanch the cabbage and onion in the reserved broth until the cabbage is just tender, about 5 minutes. Discard the onion. Add salt and pepper if desired. Slice the pork butt and serve with the cabbage.
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