Pork Butt “Corned Beef Style”

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  • 1 1/2 Gallon Beef Broth
  • 1 1/2 Cups Kosher Salt
  • 1/2 cup packed brown sugar (light brown)
  • 3/4 cup mixed pickling spices
  • 3 Tablespoons pink curing salt *
  • 8 cloves garlic chopped
  • Two 7 to 9 Pound Villari Prime Pork Butt fresh
  • 1/4 cup mixed pickling spices
  • 2 large carrots, large chopped
  • 2 medium onions, large chopped
  • 2 celery ribs, large chopped


  1. In a large stockpot, combine beef broth, kosher salt, brown sugar, 1/2 cup pickling spices, pink curing salt and garlic. Bring the brine to a simmer and stir until salt and sugar are dissolved. Remove from heat and cool to room temperature, and then refrigerate until chilled.
  2. Using a meat fork, carefully poke holes all over the Villari Prime Pork Butt. Pour the brine into a large tall stainless pot, if it is not already in one.
  3. Add the Villari Prime Pork Butt to brine and cover the pot with plastic wrap. Weigh the Villari Prime Pork Butt down with something heavy, like heavy plates to keep it submerged in the brine and refrigerate.
  4. Let the Villari Prime Pork Butt cure in the refrigerator for 10 days, turning it once each day.
  5. Remove the Villari Prime Pork Butt from the brine. Rinse and place it in a large Dutch oven with enough fresh water to cover about 4” or 5” above the Villari Prime Pork Butt.
  6. Add in the carrots, celery, onion and the remaining 1/4 cup of pickling spices and bring to a boil over high heat. Reduce heat to medium, cover and continue to cook.
  7. Add water as necessary, to keep Villari Prime Pork Butt covered. Cook for about 3 hours or until meat is tender, internal temperature should be about 185 to 190 degrees F. minimum.
  8. Remove from liquid and slice thin to serve with cooked Cabbage, Carrots, and Potatoes or serve as a sandwich on a good rye bread.
  9. Can slice and serve hot or cold.

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