Just The Recipe - Glazed Pork Shoulder Butt

Recipes

Cuisine
- American
- Asian
- Cajun/Creole
- Caribbean
- Chinese
- East European
- English
- French
- German
- Greek
- Indian
- Italian
- Mexican
- Moroccan
- Southern
- Spanish
- Thai
Course/Meal
- Appetizer
- Bread
- Breakfast
- Condiment
- Dessert
- Hors d`Oeuvres
- Lunch
- Main Course
- Pasta
- Salad
- Sauce
- Side Dish
- Soup
Main Ingredient
- Beans
- Beef
- Berries
- Cheese
- Chicken
- Chocolate
- Citrus
- Dairy
- Eggs
- Fish
- Fruit
- Grains
- Greens
- Herbs
- Lamb
- Mushrooms
- Mustard
- Nuts
- Olives
- Onions
- Pasta
- Peppers
- Pork
- Potatoes
- Poultry
- Rice
- Shellfish
- Tomatoes
- Turkey
- Vegetables
- Wine
Cooking Method
- Advance
- Bake
- Braise
- Broil
- Freeze/Chill
- Fry
- Grill
- Marinate
- No Cook
- Poach/Simmer
- Roast
- Saute
- Steam
- Stew
Considerations

Featured Recipe

Created by Chuck

A New Orleans tradition. There are as many gumbo recipes as there are cooks. I adopted this from a version at the New Orleans School of Cooking.

Newest Recipes

Home

Recipe Collection

Cuisine

American

Glazed Pork Shoulder Butt

Created by Chuck,

Description

Pork shoulder butt, sometimes called daisy ham or cottage ham, is a tube-shaped boneless ham that is enhanced here by a simple and tasty pineapple and cherry sauce.

Ingredients

At a glance

Cuisine

Course/Meal

Main Ingredient

Cooking Method

Difficulty

Serves

3 pound pork shoulder butt, sliced in 1/2" thick slices
10 ounces crushed pineapple in juice (1 can)
1/4 cup brown sugar, packed
1/4 teaspoon cinnamon
1/4 teaspoon dry mustard
1/8 teaspoon ground cloves
2 tablespoons vinegar
3 maraschino cherries, chopped

Methods/steps

Set oven-375. Place butt slices overlapping in 12x8x2 baking dish.
Add 1/2 cup water. Bake, uncovered, for 30 minutes.

Drain off liquid. Combine the rest of ingredients in a saucepan. Bring to a boil, reduce heat and simmer for 2 minutes, stirring.

Pour sauce over meat and bake 30 minutes.

Serve with glaze spooned over top.

Reviews

Rate this recipe