We often use pork butt 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, as we do in our Braised New Mexico–Style Pork in Red Chile Sauce (Carne Adovada), can seem daunting. Here’s how to make the task more simple, step by step.
Cooking Tips
How to Butcher Pork Butt
Butchering pork butt can be a tricky endeavor. Here’s an efficient way to tackle the task.
By Published Aug. 17, 2018.
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.
Knives to Help You Get the Job Done
Equipment Review
Victorinox Swiss Army Fibrox Pro 8" Chef's Knife
Our favorite knife for over 20 years, its super-sharp blade cuts through everything smoothly and retains its edge.Read Our Review
Equipment Review
Zwilling Pro 5.5" Flexible Boning Knife
This ultrasharp, moderately flexible blade makes every task nearly effortless.Read Our Review
Try These Pork Butt Recipes
Braised New Mexico-Style Pork in Red Chile Sauce (Carne Adovada)
Restraint is the key to the purest, most robust chile flavor in this classic New Mexican pork braise. It's also what makes it dead simple to prepare.Get the Recipe
French-Style Pork Stew
We wanted a stew with lots of pork flavor but without a lot of heaviness. Could a traditional French recipe pave the way?Get the Recipe
Spicy Pork Tacos (al Pastor)
These iconic tacos feature juicy, spit-roasted marinated pork that’s crispy at the edges and fork-tender within. Could we achieve that same trademark texture on the grill?Get the Recipe
Chinese Barbecue Pork (Char Siu)
Sweet, salty, savory—char siu is the flavorful Chinese pork dish that has it all.Get the Recipe
