Gammon - 'Boston Butt'
Gammon – ‘Boston Butt’
‘Boston Butt’ is a large, whole piece of pork shoulder.
Boiling a pork shoulder is the best way to cook pork for ‘pulled pork’ or to keep in the fridge and slice as pieces of cooked ‘ham’ instead of buying processed commercial ‘ham’ which is often full of additives and preservatives . The internal temperature of the pork should reach 160 degrees Fahrenheit. This will ensure the meat is fully cooked and safe to eat.
1/ Season the pork butt with the herbs and spices of your choice.
2/ Place the butt into a large stockpot and cover with water or chicken broth.
Bring the stockpot to a boil over medium-high heat on the stovetop.
4/Turn the heat down to medium-low and boil the meat until it is falling from the bone. This can take two to three hours depending on the size of the butt roast.
5/Insert a meat thermometer into a large portion of the boiled butt roast to ensure it reads at least 160 degrees Fahrenheit.
6/Remove the pork shoulder from the water and drain. Place in an airtight container in the fridge and slice when needed.