Polish-style Roasted Pork Butt Cold-cut
Pork butt (karkówka) is butchered a bit differently here in Poland. The roast is normally around 3–4 lbs / 1.5–2 kg with heavy marbling. We spice it with lots of garlic and dried marjoram. This version will be cooked ahead, then cooled and thinly sliced to be enjoyed as a cold-cut. A hot version served as a dinner roast is also common and worth trying. Thick slices can be garnished with mustard or homemade horseradish, when served. This pork cold-cut is often prepared for Easter and served as part of the cold-cut platter, full of meats prepared for this occasion.
I talk about how Poles celebrate Easter in my most recent cookbook dedicated to this holiday: Polish Your Kitchen: A Book of Memories, Easter Edition. The cookbook is a complete guide to preparing a Polish Easter feast following recipes that have been handed down from generation to generation in my Polish family. I hope you check it out!
To make the roasted pork butt cold-cutt, you will need:
- A sharp knife
- A roasting pan
- Trussing thread
Roasted pork butt
Ingredients
- Pork butt, about 3–4 lbs / 1.5–2 kg
- 4 garlic cloves
- 2 tsp of salt
- 2 tsp of ground pepper
- 3 Tbsp of dried marjoram
Instructions
Preheat oven to to 350°F / 180°C.
Peel 2 garlic cloves and slice into thick slices. Mince (or crush) the rest and rub the pork-butt with salt, pepper, marjoram and minced garlic. With a small knife, make slits in the meat and slide the pieces of cut-up garlic into the cuts.
Place pork butt in a roasting dish with a cover and roast for 1.5 hours. Baste it with the juices produced during roasting every 30 minutes or so.
Once cooked, take out and cool completely, then place in the fridge overnight.
Serve cold, thinly sliced.
I have an excellent recipe for homemade horseradish, if you’d like to try making your own, follow my recipe: here.
Hope you try it soon, and if you do, please share your results in my Facebook group: Polish Your Kitchen – Made by You – link here.
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