Newsletter #2 - 2016

Buying Club Recipe

Spring 2016

 

Place your order on Polyface Yum today!

Hello ,

 

I'd like to introduce you to one of my most favorite cuts of meat:

 

 


 

The Polyface Boston Butt

 

I actually just looked up on Wikipedia to see why this wonderful, awesome amazing piece of meat is called a Butt when it's really from the Shoulder of a pig.

 

Here's what they said:

 

"Boston butt or pork butt is the American name for a cut of pork that comes from the upper part of the shoulder from the front leg and may contain the blade bone. Boston butt is the most common cut used for pulled pork, a staple of barbecue in the southern United States.

 

In pre-revolutionary New England and into the American Revolutionary War, some pork cuts (not those highly valued, or "high on the hog", like loin and ham) were packed into casks or barrels (also known as "butts") for storage and shipment. The way the hog shoulder was cut in the Boston area became known in other regions as "Boston butt". In the UK it is known as "pork hand and spring", or simply "pork hand".

 

In Spanish the cut is known as paleta de puerco,and is the main ingredient in the Mexican dish carnitas and in the Cuban dish lechon asado.

 

In Mexican Spanish, this cut is known as the espaldilla (literally "little back")."

 

It's always fun to learn something new and try something new! For all of you who order a boston butt this time around and send me a picture of your meal with a quick review, you'll be entered into a drawing for a Lunatic Farm Tour tickets (your choice of dates) for your WHOLE family.

 

--> Congratulations to CHRIS LEWIS!! Winner of  our drawing for a free Polyface T-Shirt!

 

Many thanks to all of you who responded to our secret question in the last newsletter.



Place your order for a Polyface Boston Butt here!

 

Recipe from Sheri's Kitchen

This recipe originally came from The Pioneer Womans Cooks Cookbook. I've simplified the recipe just a bit to make it quick and easy for you to make.

 

I've made this pork roast more times than I can count and it continues to be a favorite of the whole family.

 

When watching our sugar consumption, I've made it without the brown sugar with no problem. I do like the way the sugar help to carmelize and althougth I haven't tried it with honey or maple syrup, I'm sure it would work just fine.

I hope you give this recipe a try and enjoy it as much as we do!

Polyface Spicy Pulled Pork

 

Ingredients

  • 1 5-7lb Polyface Boston Butt
  • 1 whole onion, quartered
  • 1 Tbsp chili powder
  • 1/2 cup brown sugar (optional)
  • 4 garlic cloves, peeled
  • 1 tsp dried oregano
  • 2 tsp ground cumin
  • 1-2 Tbsp salt
  • Fresh ground pepper
  • 3 Tbsp olive oil
  • 2 Tbsp White Wine Vinegar or Apple Cider Vinegar

Directions

Preheat oven to 300' F

 

Place your Polyface Boston Butt in a large roasting pan.

 

In your food processor or blender (I tend to use my blender more for this), combine all ingredients, except the Boston Butt. Blend well.

 

Pour half of it over the roast and then using your hands rub it into the meat. Think of this as a massage. Rub the sauce into every knook and cranny.

 

Flip the roast over, and rub the rest of the mixture into the other side. Turn the Roast so that the fat side is on top.

 

Add to pan:

  • 2 cups water

Cover pan with foil and bake for 6-7 hours. Remove from the oven and let rest for about 15 minutes.

 

Remove roast from juices and shred the meat by pulling it apart with two forks.

 

Place in a serving dish and if you'd like, pour a little of the pan juices over the top of the meat to keep it moist. It's also great without!

 

 

 

Other Tips

 

For those of you who have a busy day planned or work outside the home all day, here's my tip for a 6:00pm meal:

 

In the morning before you leave for work, put your roast and all of the ingredients together and place it in your cold oven. Set your oven time bake to go on at 11:00am. (You can also get the roast and sauce ready the night before, just put it into your fridge overnight and transfer to your oven in the morning.)

 

Set it to bake for 6 hours - turning off at 5:00pm. At 5:30pm, pull meat from oven and shred it a fork and transfer to your serving platter. Pour a little juice over the top and recover with foil until you're ready to serve it at 6:00pm.



Happy Cooking!

 

Questions, Concerns or Raving Reviews?

 

Please don't hesitate to contact us! Simply reply to this email and either Sheri Salatin or Andrea Gram will be in touch shortly.

 

Thank you so much for choosing Polyface Farm as your clean meat connection! We value your patronage!

 

Polyface Farm

43 Pure Meadows Lane

Swoope, VA 24479

540-885-3590

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