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June Meyer’S Authentic Hungarian Smoked Butt

June Meyer's Authentic Hungarian Smoked Butt recipe image
This authentic Hungarian-style smoked pork butt is a comforting, economical centerpiece that delivers rich, smoky flavor with a subtle sweetness. By simmering the meat in water with brown sugar, the pork becomes incredibly tender while absorbing a delicate glaze. It is a fantastic alternative to corned beef, cooking much faster while offering a leaner profile with no fatty waste. Perfect for a cozy weeknight dinner or a festive Saint Patrick's Day meal, it pairs beautifully with hearty sides like mashed potatoes, boiled cabbage, or a creamy coleslaw. The flavorful cooking liquid is too good to waste; reserve it to make a delicious sweet and sour cabbage soup later. This recipe brings home-style satisfaction to your table with minimal effort and maximum taste.
Cooking Method:
Cuisine:
Courses:
Difficulty: Intermediate
Servings: 8
Calories: 866.8
Dietary: Gluten-free
Description
This authentic Hungarian-style smoked pork butt is a comforting, economical centerpiece that delivers rich, smoky flavor with a subtle sweetness. By simmering the meat in water with brown sugar, the pork becomes incredibly tender while absorbing a delicate glaze. It is a fantastic alternative to corned beef, cooking much faster while offering a leaner profile with no fatty waste. Perfect for a cozy weeknight dinner or a festive Saint Patrick's Day meal, it pairs beautifully with hearty sides like mashed potatoes, boiled cabbage, or a creamy coleslaw. The flavorful cooking liquid is too good to waste; reserve it to make a delicious sweet and sour cabbage soup later. This recipe brings home-style satisfaction to your table with minimal effort and maximum taste.
Ingredients
  • 3 pound Smoked pork butt
  • 3 tablespoon Brown sugar
  • 2 quart Water
Directions
  1. 1
    Place the smoked pork butt in a large pot large enough to hold the meat and at least 2 quarts of water.
  2. 2
    Add enough water to completely cover the pork butt.
  3. 3
    Sprinkle the brown sugar evenly over the water and pork.
  4. 4
    Cover the pot and bring the water to a simmer over medium heat.
  5. 5
    Reduce heat to low and simmer gently for 40 minutes per pound of pork (approximately 2 hours for a 3-pound butt), until the meat is tender and easily shreds or slices.
  6. 6
    Using tongs, carefully remove the cooked pork butt from the pot and place it on a cutting board or platter.
  7. 7
    Reserve the cooking liquid in the pot for making soup later.
  8. 8
    Let the pork rest for a few minutes, then slice or pull the meat apart.
  9. 9
    Serve warm with your choice of sides.

Nutrition Facts

Servings 8

Amount Per Serving
Calories 866.8kcal
% Daily Value *
Total Fat 47.7g74%
Saturated Fat 17.0g85%
Cholesterol 272.4mg91%
Sodium 218.5mg10%
Total Carbohydrate 11.0g4%
Dietary Fiber 0.0g0%
Sugars 11.0g
Protein 91.9g184%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: hungarian, smoked pork, pork butt, simmered pork, brown sugar pork, comfort food, st patrick's day, corned beef alternative, lean pork, smoky flavor, tender meat, easy dinner, budget friendly, family meal, pot roast style, slow cooked, traditional recipe, pork shoulder, broth recipe
Read it online: https://www.chefs-mate.com/recipe/june-meyers-authentic-hungarian-smoked-butt/