Guess What? Pig Butt

I will now make love to your mouth.


Let’s try that again:

Let my meat make love to your mouth.


Okay, forget all that, what I’m trying to say is, I’m going to give you now three recipes, and these three recipes will comprise your dinner at some point this week. Trust me, you’ll do it. You’ll do it, and you’ll like it. You’ll like it so much, you will give me money. And a gift basket. A gift basket of hookers. Because that’s how good these recipes are. Are you ready to receive my culinary insight? My gastronomical penetrations?

My meat in your mouth?

Step One: Pulled Pork From Pork Butt

Contrary to its name, pork butt — or “Boston Butt” — is not actually the ass-end of the pig. It’s the shoulder. They called it that because they used to store and ship it in barrels called “butts.” Either that, or they thought it was funny. “HA HA HA you’re eating butt,” those randy old New Englanders would say. And then they’d say “pahk the cah in the gah-rage wicked smaht” and “go sox” before throwing tea into a harbor.

Anyway. You’re going to need a big round rumpy-pumpy of pork butt.

Select a pork butt that is around three or four pounds.

Take it. Coat it first with a lacquering of olive oil.

Then coat it with a liberal smattering of:

a) kosher salt

b) chili powder

If you’re so inclined, wrap it up in Saran Wrap. Which, for the record, I am incapable of using. Because seriously, fuck Saran Wrap. The way they package that stuff is for assholes. Foil? I love foil. The cutting teeth of the foil box work as designed. Pull foil, tear down, riiiiip, blammo. Piece of foil. But the cling wrap shit, the teeth are on the opposite side. So you have to tear upwards. And the boxes aren’t sturdy enough for this. They bend and warp and the teeth aren’t sharp enough and the wrap resists, it resists as if it has a mind of its own. By the time I’m done putting Saran Wrap over something so simple as a mixing bowl, I’ve pulled out half the supply of cling wrap and it’s all bunched up over the top and it’s lost any semblance of static cling. I might as well cover that mixing bowl with one of my son’s diapers.

Of course, my wife wields cling wrap like a ninja. She walks over — riiiiiiip — then places then cling film over the bowl like she received training in a Shaolin kitchen somewhere. Lesson: she’s either been training with Buddhist kung-fu cooks or I’m a total dipshit. I’m leaning toward the “kung-fu kitchen” theory.

What I’m saying is, give the pork butt time to absorb the salty chili-ey goodness.

Now go to your grill. Turn that bitch on, then prep for indirect heat. Make sure the grill hangs around 300 degrees. If you have the ability to utilize smoke, that’s your call — for this recipe, I did not. Oh, and if any charcoal purists come over here and try to tell me you can’t do this on a gas grill, I will have my Shaolin wife come karate chop you in your gonads. A good gas grill will serve you well. Like a hound. A hound made of propane and metal and melting fat who breathes fire and chars animal-flesh.

You could probably do this in the oven, by the way. Same deal — 300 degrees.

But seriously: the grill does this better. I’m not fucking around. Don’t think that I am.


Get your pork butt HA HA HA HA HA butt. Just shut up. Shut up and go get it. Take it. Put it on the grill — indirect! not over flame! — and then close that bad bitch up.

Come back in five hours.

Step Two: The Roasted Red Pepper Sauce

This is not a red pepper coulis, exactly, but fuck it, you can call it that and I won’t tell. I won’t sick the gourmand police on you. Foodies will not descend from helicopters to punch you in the mouth.

You’re going to need some things for this.

You’re going to need one sweet onion.

You’ll need one large or two smaller tomatoes.

Then you’re going to need a fuckload of sweet peppers. (A fuckload is equal to one pound.)

Red, yellow, orange, whatever. I like the little guys, but your mileage may vary.

Pre-heat oven to 400 degrees. Chop coarsely. Curse while doing so. Call someone’s mother a “whore-biscuit” or “canker-nipples.” While disparaging someone’s mother, also be sure to remove the seeds from the tomato and the peppers because, ew. Who wants to eat a bunch of seeds? Squirrels, that’s who. And I assume you’re not a squirrel. If you are, and you’re all up in my blog chewing the wiring and depositing your foul little squirrel pellets in the programming, I will shoot you with my .410, which is my squirrel-killing gun. And it’s also my chicken-killing gun, just in case you’re one of those. Because chickens are dickheads.

Put all this stuff in a roasting pan over foil, get it good and lubed up with olive oil, and then liberally sprinkle with some salt and some Herbs de Provence. Yes, seriously. Hush up and do it, for Chrissakes.

Put in oven for one hour, or until you start to see the peppers darken around the edges.

While cooking, stand around, smelling that smell. Mmm. So good. Rub yourself. Just a little bit. Not to be gross or weird or anything. Gentle circles. Mmm. Yeah. So nice.

Ding. Hour’s up.

Veggies out of the oven, let ’em cool, then pop ’em in a mixing bowl.

Get your immersion blender, penetrate the sauce with your whirring doom-stick, and blend the shit out of those veggies. Metaphorically. The veggies should contain no actual shit. If it does, then you need to check yourself. You need to say, “What’s wrong with me? Why did I put feces in my food? Why did I sabotage myself again? I’m not a success. I’m my own worst enemy. This is why my wife left me.”

When you blend, you don’t need to blend it to a complete slurry. I like it with some pieces of pepper still floating around. Give it a little texture. Your call, though. You do what you like. It’s your sauce.

Now, add to this sauce two things:

a) 1/4 cup of creme fraiche (or sour cream if you’re, y’know, a hillbilly)

b) 1 TBsp of softened cream cheese.

Stir. No need to blend. Just stir. Not with your finger. Or your penis. Put that away. You should really see somebody about that. Always sticking your extremities into moist foods.

Cool in fridge until meat is meatified.

Step Three: Corn Done Two Ways

This is like a Choose Your Own Adventure game where every adventure ends in corn-a-licious delights rather than, say, getting eaten by Snarveling Moon Beasts or some nonsense like that.

Get four ears of corn.

Cook ’em however makes you happy. Boil them for 8 minutes, grill them for 15 minutes, char them, whatever works for you. Just make a decision and cook the fucking corn already.

Then: de-corn the cob. Or un-cob the corn. I dunno. Cut the corn off the cob. Serrated knife FTW.

Option #1: CORN SALSA. Take the cut corn and put it in a mixing bowl and add in there: salt, pepper, one diced tomato, a de-seeded and chopped jalapeno, some melted butter, and the juice of one lime.

You could, quite seriously, add a splash of tequila in there. “Margarita Corn Salsa.” Awesome.

Option #2: CREAMED CORN. Chop up one small sweet onion or a handful of shallots and put ’em in a skillet to soften them in butter — dice up a couple-few cloves of garlic in there, too. Throw the corn in there after about five or ten minutes (when onion is beyond translucent and nice and soft). Milk the cob, too. (Pork pulled from pig butt? Milk the cob? Meat in mouth? No wonder they call it food porn.) By milking the cob, I mean, scrape your knife down the cut cobs and get the rest of that “corn juice” out of there. Into this goes salt, pepper, and whatever herbs you have laying around. Oregano and parsley are nice here. But you could go with those Herbs de Provence, again, since you’re lazy and you already have them within reach of your greasy hands. Then mix in there two TBsps of creme fraiche again. Or sour cream. You pedestrian.

Sticking The Landing

Remove pork from grill. It will be crispy on the outside and unctuous on the inside. Pull it apart with your mind. Barring an unforeseen lack of psychic powers: tongs and fork.

Slap the pork on buns. (Butt? Buns? Goddamnit.)

Glob a dollop of that roasted red pepper sauce on there.

Put some Corn Your Own Adventure on the side.

EAT LIKE A FUCKING CHAMPION. Snarl and pound the table in delight.

Don’t forget to order me my gift basket.

14 responses to “Guess What? Pig Butt”

    • @Deb —

      Have and loved it. A good way to do it is to reheat the leftovers in a hot skillet so the one side of the pork gets re-crispified (not a word). Spritz of lime juice and bam.

      — c.

  1. I’ve gotta pass this on to my husband, he’s the cook except for holidays when we go “traditional.” I’m good at traditional (growing up without grills), and he’s the grill and modern foodie expert.

  2. I wish my wife liked pork, because her auntie makes carne that would make vegan roast Porky Pig on a spit.

    Choose Your Own Adventure – my nickname for New Orleans. Should I turn right on Decatur. You’ve walked into a voodoo cookout. You’re now a voodoo priests zombie lawn boy. Turn left on Decatur. You are hounded by a 6’2 tranny hooker. You lose your temper with a drunk hipster and spend the night in jail, passed out on a bed of puke marinated Mardis Gras beads.

  3. This was so good I read it twice, LMAO both times. Pure awesomeness. Bourdain, eat your frikin heart out. I feel a cookbook is in your future…

  4. Oh my…the website ate my comment from earlier today. It’s now lost in the cold, endless void. Basically it amounted to paraphrasing Homer Simpson: “Something Something *drool*.”

  5. I have a secret to share with you. I have told no one else because it would mean admitting to a) my own saran wrap issues and b) that I know my way around a Wal-Mart. So keep it between us, k? Go with the the “Great Value” plastic wrap in the white box with the cheap blue lettering. It will not bunch or twist, and if I can tear it off and apply it to a bowl, so can you.

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