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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

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.

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. 

Cut Pork Butt Into Slabs

2. Slice meat crosswise into slabs of the desired thickness.

Cut slabs of pork butt into strips.

3. Cut slabs lengthwise into strips of the desired thickness.

Cut each strip of pork butt crosswise into cubes

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

Try These Pork Butt Recipes

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JC
JOHN C.
16 days

Absolutely the best chicken ever, even the breast meat was moist! It's the only way I'll cook a whole chicken again. Simple, easy, quick, no mess - perfect every time. I've used both stainless steel and cast iron pans. great and easy technique for “roasted” chicken. I will say there were no pan juices, just fat in the skillet. Will add to the recipe rotation. Good for family and company dinners too. I've done this using a rimmed sheet pan instead of a skillet and put veggies and potatoes around the chicken for a one-pan meal. Broccoli gets nicely browned and yummy!

Absolutely the best chicken ever, even the breast meat was moist! It's the only way I'll cook a whole chicken again. Simple, easy, quick, no mess - perfect every time. I've used both stainless steel and cast iron pans. great and easy technique for “roasted” chicken. I will say there were no pan juices, just fat in the skillet. Will add to the recipe rotation. Good for family and company dinners too.

MD
MILES D.
JOHN C.
9 days

Amazed this recipe works out as well as it does. Would not have thought that the amount of time under the broiler would have produced a very juicy and favorable chicken with a very crispy crust. Used my 12" Lodge Cast Iron skillet (which can withstand 1000 degree temps to respond to those who wondered if it would work) and it turned out great. A "make again" as my family rates things. This is a great recipe, and I will definitely make it again. My butcher gladly butterflied the chicken for me, therefore I found it to be a fast and easy prep. I used my cast iron skillet- marvellous!

CM
CHARLES M.
11 days

John, wasn't it just amazing chicken? So much better than your typical oven baked chicken and on par if not better than gas or even charcoal grilled. It gets that smokey charcoal tasted and overnight koshering definitely helps, something I do when time permits. First-time I've pierced a whole chicken minus the times I make jerk chicken on the grill. Yup, the cast iron was not an issue.