Both come from the shoulder of the pig, but Pork Butt is from the upper part on the foreleg, while the Shoulder is farther down.
Both Benifit from long, slow cooking methods such as roasting, stewing, and braising.
Ingredients:
1- 4 pound boneless pork butt, trimmed and cut into 1 1/2-inch pieces
Sofrito, kosher salt to season
4 ozs. dried chiles, wiped clean, stemmed, seeded, and torn into 1- inch pieces
4 cups boiling water
2 T honey
2 T white vinegar
6 garlic cloves, peeled
2 t cumin
1/2 t cayenne pepper
1/8 t ground cloves
Lime wedges
1. Season pork with sofrito and salt; refrigerate 1 hour or overnight
2. Place chiles in medium bowl. Pour water over chiles, let stand until soften, 30 minutes. Heat oven 325 degrees
3. Drain chiles reserving 2 cups liquid.
In a blender, process finely chiles, honey, vinegar, garlic, oregano, cumin, cayenne, cloves and 1 t salt
In a blender, process finely chiles, honey, vinegar, garlic, oregano, cumin, cayenne, cloves and 1 t salt
With blender running, add 1 cup reserved liquid and process till smooth add more liquid to blend to make sauce.
Combine pork and chili sauce in Dutch oven. Bring to boil over high heat. Cover pot, transfer to oven and cook until pork
is tender, about 2 to 21/2 hours
5. Using wooden spoon , scrape sides and recombine liquid until sauce is smooth.
Let stand, uncovered, for ten minutes. Served with lime wedges.
