Smoked Pork Butt Carrots & Cabbage

Serving Size : 8 Preparation Time: 0:0
Ingredients

for prepare Smoked Pork Butt Carrots & Cabbage

:

Amount	Measure	Ingredient - Preparation Method
2 1/4	pounds	boneless pork shoulder butt - smoked
4	whole	black peppercorns
2	whole	cloves
1		bay leaf
1/2	cup	apricot preserves
Butter Carrots smoked pork butt carrots & cabbage
4	large	carrots - pared and cut on
diagonal into 1/8" thick slices smoked pork butt carrots & cabbage
1/2	teaspoon	salt
1	tablespoon	sugar
2	tablespoons	butter or margarine
Butter cabbage smoked pork butt carrots & cabbage
2 1/4	teaspoons	salt
3	quarts	shredded cabbage
1/4	cup	butter
1	tablespoon	cider vinegar
1/4	teaspoon	pepper

Remove wrapping from pork butt. Place butt in 6 quart kettle or Dutch oven. Cover with water. Add pepper corns, cloves and bay leaf, bring to boil, reduce heat and simmer 1 hour and 45 minutes (45 minutes per pound) or until pork is fork tender. Remove from heat, let meat cool in water 2 hours. Preheat oven to 375 degrees. Remove meat from cooking liquid and place in shallow roasting pan. Spread apricot preseres on top. Bake uncovered 40 minutes. Meanwhile prepare buttered carrots in 1 inch boiling water. Cook carrots with 1/2 teaspoon salt and the sugar 10 minutes, or until tender. Drain, add 2 tablespoons butter, cover and keep warm. Also prepare butter cabbage, in 1 quart boiling water with 1 teaspoon salt cook cabbage 5 minutes, or until just tneder. Drain well, toss with butter, vinegar remaining salt and pepper. To serve, arrage cabbage in center of large platter, cut pork butt in 1" slices and place on cabbage. Arrange carrots around edge of platter.

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