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!