Catholic Recipe: Glazed Smoked Pork Butt
This recipe requires a two-stage process. First, the pork is boiled, then studded with cloves and a glaze and baked in the oven. A sweet and salty dish.
DIRECTIONS
Put meat in a deep kettle. Add water to cover, and simmer 45 minutes. Lift meat from broth, put in a shallow baking pan, and allow to cool slightly. Stud meat with cloves. For the glaze, mix sugar with enough mustard to make a thick, smooth paste, and spread over meat. Pour about 1/2 cup broth into the pan. Bake at 350° for 1 hour. Makes 6 to 8 servings.
Recipe Source: Cook's Blessings, The by Demetria Taylor, Random House, New York, 1965
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