Paula's Smoked Boston Butt Roast

November 07, 2014Patricia @ ButterYum

Now that the outside temperature has started to fall, I'm looking forward to the return of warmer weather. Since warmer weather won't be here for 5 or 6 months, I can pretend it's warm out by making this delicious pork roast recipe. It has all the summer flavor of a smoked pork roast, but it's cooked in the oven.

Layer onions and bay leaves in the bottom of a roasting pan; add 1 cup of water.

Rub the seasoned salt, kosher salt, garlic powder, black pepper, and liquid smoke all over a 5-pound pork butt (shoulder); cover pan well with foil and pop in a 350F oven for 2 1/2 to 3 hours or until the internal temperature reaches 170F.

Paula Deen's Smoked Boston Butt Roast - ButterYum

Slice and serve with pan juices.

Items used in the making of this recipe:

(affiliate links)

professional roasting pan https://amzn.to/3YxGSvM
nakiri knife https://amzn.to/3HNOO65
seasoned salt https://amzn.to/3KUDT9I
bay leaves https://amzn.to/3vTk2QM
liquid smoke https://amzn.to/3KOUoEq

Paula's Smoked Boston Butt Roast

makes 8 servings

Printable Recipe

Ingredients

2 tablespoons seasoned salt
2 teaspoons garlic powder
2 teaspoons ground black pepper
2 tablespoons plus 2 teaspoons kosher salt (or half table salt)
1 large onion, sliced
3 bay leaves
1 cup water
5 pound pork butt roast (also called a shoulder roast)
4 tablespoons Hickory flavored liquid smoke
optional: barbecue sauce

Directions

Preheat oven to 350F.
Make a rub by combining the seasoned salt, garlic powder, black pepper, and kosher salt; reserve for later.
Layer the sliced onions, bay leaves, and water in a large roasting pan.
Sprinkle the rub all over the roast and massage it into the surface well; repeat with the liquid smoke.
Place roast on top of the onion layer in the roasting pan; cover pan well with foil.
Cook roast in the oven for 2 1/2 to 3 hours, or until an internal temperature of 170F is reached. Serve with barbecue sauce if desired (we prefer to eat it with the pan drippings).
Remove from oven and rest for 10 minutes before slicing.

Smoky Kielbasa with Seasoned Cabbage and Potatoes

July 14, 2014Patricia @ ButterYum

I usually hate kitchen mishaps, but occasionally they turn out to be a good thing. That's exactly what happened when I developed this recipe which quickly became a family favorite. Not only is it packed full of flavor, but it's made in one pot and is ready in less than 30 minutes. How great is that?

It all started when I bought what I thought was a can of sauerkraut at the grocery store. Fast forward a few nights to when I opened that can and discovered it wasn't sauerkraut at all. It was seasoned cabbage. Seasoned cabbage? What the heck was seasoned cabbage? I'd never heard of it, but time was ticking and I had a hungry family waiting for dinner so I needed to come up with a meal fast.

The smoky Kielbasa, sweet cabbage, and creamy potatoes are a flavor match made in heaven - oh my! The family completely devoured it before my eyes so I knew I had a winner on my hands. Now I keep seasoned cabbage in the pantry at all times so I can make this tasty dish whenever a craving strikes.

one pot meal - kielbasa, potatoes, and seasoned cabbage

In a huge skillet or 6-quart casserole pan, saute a few links of kielbasa in a little olive oil (or if you cut the kielbasa into rings, no need to add oil).

Cook the kielbasa until it's nice and brown on each side; remove from pan and set aside.

This is the can of seasoned cabbage that I mistook for sauerkraut. Such a happy mistake on my part!

Pour the cabbage and all the liquid from the cans into the pan.

Next place the thinly sliced potatoes on top of the cabbage. I've made this dish with all kinds of potatoes and have determined thin-skinned red or new potatoes are the best. They hold their shape and have a creamy texture when cooked. Baking potatoes (Idaho, Russet, etc) are the worst.

Place the kielbasa on top of the potatoes.

As soon as the mixture comes to a boil, reduce the heat to a simmer and cover. Simmer for 20-30 minutes or until the potatoes are cooked through.

Enjoy!

https://amzn.to/3ubDhHb

(affiliate links)

mandoline (to cut potatoes) http://amzn.to/2sIZN82
large skillet http://amzn.to/2rRN3Mn
oxo tongs http://amzn.to/2sIOKvD
seasoned cabbage https://amzn.to/3ubDhHb
nakiri knife http://amzn.to/2sJ1PoD

Smoky Kielbasa with seasoned Cabbage and Potatoes

makes 6 servings

Printable Recipe

Ingredients

1 tablespoon olive oil (or even better, rendered bacon fat)
2 pounds Kielbasa (I like Tyson), cut into 3-inch lengths (or cut into coins)
2 15-ounce can Seasoned Cabbage (Margaret Holmes)
2 pounds red new potatoes, cut into 1/8-inch thick slices
1/4 teaspoon Kosher salt
1/4 teaspoon ground black pepper

Directions

In a very large nonstick skillet, heat olive oil and add Kielbasa.
Brown Kielbasa on both sides; remove from pan.
Add seasoned cabbage to pan.
Layer the potato slices on top of the cabbage: sprinkle evenly with salt and pepper.
Place Kielbasa on top of the potatoes.
Bring mixture to a boil, then reduce heat to a simmer and cover pan.
Continue simmering for about 30 minutes, or until the potatoes are tender.

Note

Since developing this recipe, I've changed the way I make it... it takes a little more time, but I find the result is even more flavor. Instead of cutting the Kielbasa into links, I cut it into coins that are then browned on both sides before simmering with the cabbage and potatoes. Here's a quick look at what I mean.