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Get ready to ignite your taste buds with these 18 bold and flavorful Spicy New Mexican Chili Recipes! The Land of Enchantment is known for its vibrant cuisine, which often combines traditional Spanish and Native American flavors with a spicy kick. In this article, we’ll take you on a culinary journey through the heart of New Mexico, where chili peppers are the star of the show.

From classic beef and chicken chili recipes to vegetarian and vegan options, there’s something for everyone in this collection. You’ll find slow-cooked stews, hearty chowders, and even some unique twists like chipotle turkey chili with Hatch chiles. Whether you’re a native New Mexican or just looking to spice up your mealtime routine, these 18 Spicy New Mexican Chili Recipes are sure to satisfy your cravings.

Stay tuned for the full list of recipes, along with cooking tips and tricks to help you master the perfect bowl of red!

Green Chile Chicken Chili

This hearty chili combines tender chicken, roasted green chilies, and savory spices to create a deliciously warming meal perfect for any occasion.

Ingredients:

– 1 lb boneless, skinless chicken breasts, cut into bite-sized pieces
– 2 cups cooked white rice
– 1 can (14.5 oz) diced tomatoes
– 1 can (15 oz) red kidney beans, drained and rinsed
– 1/2 cup roasted green chilies, chopped
– 1 tsp ground cumin
– 1 tsp smoked paprika
– Salt and pepper to taste
– 1/4 cup chopped fresh cilantro (optional)

Instructions:

1. In a large pot or Dutch oven, combine chicken, cooked rice, diced tomatoes, red kidney beans, roasted green chilies, cumin, smoked paprika, salt, and pepper.
2. Bring the mixture to a simmer over medium-high heat.
3. Reduce heat to low and let cook for 30 minutes, stirring occasionally.
4. Taste and adjust seasoning as needed.
5. Garnish with chopped cilantro, if desired.

Cooking Time: 30 minutes

Red Chile Pork Stew

This hearty stew combines tender pork with the bold flavor of red chile peppers, simmered to perfection in a rich and aromatic broth. Serve with crusty bread or over rice for a comforting meal.

Ingredients:

– 1 lb boneless pork shoulder, cut into 2-inch pieces
– 2 medium red chile peppers, roasted and chopped
– 1 large onion, chopped
– 3 cloves garlic, minced
– 1 can diced tomatoes (14.5 oz)
– 1 cup chicken broth
– 1 tsp ground cumin
– Salt and pepper to taste
– Fresh cilantro leaves for garnish (optional)

Instructions:

1. Heat oil in a large Dutch oven over medium-high heat.
2. Brown the pork pieces, then remove from pot.
3. Add onion and garlic; cook until softened.
4. Stir in chopped red chile peppers, cumin, salt, and pepper.
5. Add browned pork back to pot, along with diced tomatoes and chicken broth.
6. Bring to a boil, then reduce heat to low and simmer for 1 1/2 hours or until pork is tender.

Cooking Time: 1 hour 30 minutes

Vegetarian Hatch Green Chile Chili

A flavorful and spicy vegetarian twist on traditional chili, this recipe combines the richness of Hatch green chiles with a medley of vegetables and beans.

Ingredients:

– 1 can (14.5 oz) diced tomatoes
– 1 can (15 oz) black beans, drained and rinsed
– 1 can (15 oz) kidney beans, drained and rinsed
– 2 medium bell peppers, diced
– 2 cups chopped Hatch green chiles
– 1 small onion, diced
– 3 cloves garlic, minced
– 1 tablespoon olive oil
– 1 teaspoon cumin
– Salt and pepper to taste
– Optional: sour cream, shredded cheese, and crushed tortilla chips for toppings

Instructions:

1. Heat the olive oil in a large pot over medium heat.
2. Add the onion and garlic; cook until softened (3-4 minutes).
3. Add the bell peppers, Hatch green chiles, cumin, salt, and pepper. Cook for an additional 2-3 minutes.
4. Stir in the diced tomatoes, black beans, and kidney beans.
5. Bring to a simmer and let cook for 20-25 minutes or until the flavors have melded together.
6. Serve hot with desired toppings.

Cooking Time: 30-40 minutes

Slow-Cooked New Mexican Beef Chili

Experience the bold flavors of New Mexico with this hearty slow-cooked chili recipe, perfect for a cold winter’s day.

Ingredients:
– 2 lbs beef chuck roast, cut into 1-inch cubes
– 1 large onion, diced
– 3 cloves garlic, minced
– 1 red bell pepper, diced
– 2 tbsp New Mexican-style chili powder (or regular chili powder)
– 1 tsp ground cumin
– 1/2 tsp paprika
– Salt and pepper to taste
– 1 can (14.5 oz) diced tomatoes
– 1 can (15 oz) red kidney beans, drained and rinsed
– 1 cup beef broth
– 1/4 cup chopped fresh cilantro (optional)

Instructions:

1. Brown the beef in a large skillet over medium-high heat. Remove from heat.
2. In a slow cooker, combine the onion, garlic, bell pepper, chili powder, cumin, paprika, salt, and pepper. Add the browned beef, diced tomatoes, red kidney beans, and beef broth.
3. Cook on low for 8-10 hours or high for 4-6 hours.
4. Stir in chopped cilantro (if using). Serve hot over rice or with crusty bread.

Cooking Time: 8-10 hours (low) or 4-6 hours (high)

Black Bean and Green Chile Chili

A flavorful and nutritious chili recipe that combines the richness of black beans with the boldness of green chile peppers.

Ingredients:

– 1 can black beans, drained and rinsed
– 1 large onion, diced
– 3 cloves garlic, minced
– 2 cups chopped fresh green chile peppers (such as Anaheim or Poblano)
– 1 red bell pepper, diced
– 1 can diced tomatoes
– 1 tsp ground cumin
– 1 tsp chili powder
– Salt and pepper, to taste
– 1/4 cup water

Instructions:

1. In a large pot, sauté the onion and garlic over medium heat until softened.
2. Add the green chile peppers and cook for an additional 2-3 minutes.
3. Stir in the black beans, diced tomatoes, cumin, chili powder, salt, and pepper.
4. Add the water and bring the mixture to a simmer.
5. Reduce heat to low and let cook for 30-40 minutes or until flavors have melded together.

Cooking Time: 30-40 minutes

Chipotle Turkey Chili with Hatch Chiles

This hearty chili combines the rich flavors of chipotle peppers, roasted turkey, and creamy hatch chilies for a bold and spicy twist on traditional chili.

Ingredients:

– 1 lb ground turkey
– 1/2 cup chopped onion
– 2 cloves garlic, minced
– 1 can (14.5 oz) diced tomatoes
– 1 can (15 oz) red kidney beans, drained and rinsed
– 1 chipotle pepper in adobo sauce, finely chopped
– 2 Hatch chilies, roasted and chopped
– 1 tsp ground cumin
– Salt and pepper to taste
– Optional: sour cream, shredded cheese, diced onions, and crushed tortilla chips for toppings

Instructions:

1. Brown the turkey in a large pot over medium-high heat, breaking it up with a spoon as it cooks.
2. Add the onion, garlic, cumin, chipotle pepper, and a pinch of salt and pepper to the pot. Cook until the onion is translucent.
3. Stir in the diced tomatoes, red kidney beans, and roasted Hatch chilies. Bring to a simmer.
4. Reduce heat to low and let chili cook for 20-25 minutes or until flavors have melded together.
5. Taste and adjust seasoning as needed.

Cooking Time: 25 minutes

Bison and Red Chili Stew

This hearty stew is a perfect blend of tender bison, bold red chili peppers, and savory spices. Perfect for a cozy dinner or lunch.

Ingredients:

– 1 lb bison stew meat
– 2 tablespoons olive oil
– 1 large onion, chopped
– 3 cloves garlic, minced
– 2 cups mixed red chili peppers (such as bell peppers, cayenne peppers), diced
– 1 cup beef broth
– 1 teaspoon ground cumin
– 1/2 teaspoon smoked paprika
– Salt and pepper, to taste
– Fresh cilantro, chopped (optional)

Instructions:

1. Heat oil in a large Dutch oven or pot over medium-high heat.
2. Add onion and cook until softened, about 5 minutes.
3. Add garlic and cook for an additional minute.
4. Add bison, chili peppers, beef broth, cumin, smoked paprika, salt, and pepper. Stir to combine.
5. Bring stew to a boil, then reduce heat to low and simmer for 1 hour and 30 minutes, or until bison is tender.
6. Taste and adjust seasoning as needed.
7. Serve hot, garnished with chopped cilantro if desired.

Cooking Time: 1 hour and 30 minutes

White Bean Chicken Chili New Mexican Style

This hearty chili combines the rich flavors of New Mexico with tender chicken and creamy white beans, perfect for a cold winter night.

Ingredients:

– 1 lb boneless, skinless chicken breast or thighs, cut into bite-sized pieces
– 1 large onion, diced
– 2 cloves garlic, minced
– 1 red bell pepper, diced
– 1 can (14.5 oz) diced tomatoes with green chilies
– 1 can (15 oz) Great Northern white beans, drained and rinsed
– 1 tsp ground cumin
– 1 tsp smoked paprika
– 1/2 tsp cayenne pepper
– Salt and pepper, to taste
– 1 cup chicken broth

Instructions:

1. In a large pot or Dutch oven, cook the chicken over medium-high heat until browned, about 5-7 minutes.
2. Add the onion, garlic, and red bell pepper; cook until the vegetables are softened, about 5 minutes.
3. Stir in the diced tomatoes with green chilies, white beans, cumin, smoked paprika, and cayenne pepper. Cook for 1 minute.
4. Add the chicken broth and bring to a simmer.
5. Reduce heat to low and let chili cook, covered, for 20-25 minutes or until the flavors have melded together and the chicken is tender.

Cooking Time: 30-35 minutes

Smoky New Mexican Chili Con Carne

This hearty chili con carne recipe combines the bold flavors of New Mexico with a smoky depth, perfect for a cozy night in.

Ingredients:

– 1 lb ground beef
– 1 large onion, diced
– 3 cloves garlic, minced
– 1 red bell pepper, diced
– 2 tbsp chili powder
– 1 tsp ground cumin
– 1/2 tsp smoked paprika
– 1 can (14.5 oz) diced tomatoes
– 1 can (15 oz) red kidney beans, drained and rinsed
– 1 cup beef broth
– Salt and pepper to taste
– Optional: jalapeños or hot sauce for added heat

Instructions:

1. Brown ground beef in a large pot over medium-high heat, breaking it up into small pieces as it cooks.
2. Add onion, garlic, and red bell pepper; cook until vegetables are tender.
3. Stir in chili powder, cumin, and smoked paprika; cook 1 minute.
4. Add diced tomatoes, beans, and beef broth; bring to a simmer.
5. Reduce heat to low and let chili con carne simmer for 30 minutes, stirring occasionally.
6. Season with salt and pepper to taste. Serve hot, garnished with chopped fresh cilantro or scallions if desired.

Cooking Time: 30-40 minutes

Pinto Bean and Green Chile Chili

Pinto Bean and Green Chile Chili Recipe

A classic Southwestern favorite, this hearty chili is made with tender pinto beans, roasted green chilies, and a hint of smoky flavor. This recipe serves 6-8 people and can be easily doubled or tripled for larger crowds.

Ingredients:

– 1 pound dried pinto beans, soaked overnight and drained
– 2 medium onions, chopped
– 3 cloves garlic, minced
– 2 cups roasted green chilies (see note)
– 1 teaspoon ground cumin
– 1 teaspoon smoked paprika
– 1/2 teaspoon chili powder
– Salt and pepper, to taste
– 1 can diced tomatoes (14.5 oz)
– 1 cup vegetable broth

Instructions:

1. In a large pot or Dutch oven, cook the pinto beans in water until tender, about 1 hour.
2. Add the chopped onions and minced garlic to the pot; cook until the onions are translucent.
3. Stir in the roasted green chilies, cumin, smoked paprika, chili powder, salt, and pepper.
4. Add the diced tomatoes and vegetable broth to the pot; bring to a simmer.
5. Reduce heat to low and let the chili simmer for 30 minutes, stirring occasionally.

Cooking Time: 1 hour 30 minutes

New Mexican Red Chile Pozole

This hearty stew-like soup, also known as pozole, is a staple of New Mexican cuisine, made with hominy, red chile, and tender pork. This recipe is a twist on the traditional version, adding some extra flavor with roasted garlic and oregano.

Ingredients:

– 1 cup dried hominy
– 2 lbs boneless pork shoulder, cut into large chunks
– 2 cups chicken broth
– 1/4 cup red chile flakes (preferably New Mexico-style)
– 2 cloves garlic, roasted and minced
– 1 tsp ground cumin
– 1 tsp dried oregano
– Salt and pepper, to taste
– 2 tbsp vegetable oil
– Fresh cilantro leaves, for garnish

Instructions:

1. Soak the hominy in water for at least 4 hours or overnight.
2. In a large pot, heat the oil over medium-high heat. Add the pork and cook until browned on all sides, about 5 minutes.
3. Add the chicken broth, red chile flakes, roasted garlic, cumin, oregano, salt, and pepper to the pot. Stir well.
4. Add the soaked hominy to the pot, along with any remaining water from soaking.
5. Bring the mixture to a boil, then reduce heat to low and simmer for 1-2 hours or until the pork is tender.

Cooking Time: About 2 hours

Lamb and Hatch Chile Chili

A flavorful twist on traditional chili, this recipe combines the rich taste of lamb with the bold heat of roasted Hatch chiles.

Ingredients:

– 1 lb ground lamb
– 2 cups chopped onion
– 3 cloves garlic, minced
– 1 cup roasted Hatch chile peppers, diced
– 2 tbsp olive oil
– 1 tsp ground cumin
– 1 tsp chili powder
– 1/2 tsp paprika
– Salt and pepper to taste
– 1 can (14.5 oz) diced tomatoes
– 1 cup beef broth

Instructions:

1. Heat the olive oil in a large pot over medium-high heat.
2. Add the ground lamb, onion, garlic, cumin, chili powder, and paprika. Cook until the lamb is browned, breaking it up with a spoon as it cooks.
3. Add the roasted Hatch chile peppers, diced tomatoes, and beef broth. Stir to combine.
4. Bring the mixture to a simmer and cook for 30 minutes or until the flavors have melded together.
5. Season with salt and pepper to taste.

Cooking Time: 30-40 minutes

Three-Chile Vegetarian Chili

Warm up with this hearty, three-chile vegetarian chili that’s perfect for a cozy evening or a quick lunch.

Ingredients:

– 1 tablespoon olive oil
– 1 onion, diced
– 2 cloves garlic, minced
– 2 cups chopped bell peppers (any color)
– 1 cup cooked kidney beans, drained and rinsed
– 1 can (14.5 oz) diced tomatoes
– 1 teaspoon chili powder
– 1/2 teaspoon ground cumin
– 1/4 teaspoon cayenne pepper
– 1/4 teaspoon smoked paprika
– Salt and pepper, to taste
– 3-4 dried ancho chilies, stemmed and seeded (see notes)
– 1-2 fresh Anaheim or Poblano chilies, diced
– 1 can (15 oz) black beans, drained and rinsed

Instructions:

1. Heat oil in a large pot over medium heat.
2. Add onion and garlic; cook until softened, about 5 minutes.
3. Add bell peppers and cook until tender, about 5 minutes.
4. Stir in chili powder, cumin, cayenne pepper, smoked paprika, salt, and pepper.
5. Add ancho chilies, Anaheim/Poblano chilies, diced tomatoes, kidney beans, and black beans. Simmer for 20-25 minutes or until flavors meld together.

Cooking Time: 25-30 minutes

Creamy Green Chile Corn Chowder with Chicken

A hearty and flavorful soup that combines the comfort of chicken, corn, and potatoes with the spicy kick of green chile peppers.

Ingredients:

– 1 lb boneless, skinless chicken breast or thighs, cut into bite-sized pieces
– 2 medium onions, chopped
– 3 cloves garlic, minced
– 1 red bell pepper, diced
– 2 cups frozen corn kernels
– 1 cup diced green chile peppers (canned or fresh)
– 2 large potatoes, peeled and diced
– 4 cups chicken broth
– 1/2 cup heavy cream
– Salt and pepper to taste
– Fresh cilantro leaves for garnish

Instructions:

1. In a large pot or Dutch oven, sauté the chicken, onions, garlic, and red bell pepper in a little oil until the chicken is cooked through.
2. Add the corn kernels, green chile peppers, and potatoes to the pot. Pour in the chicken broth and bring the mixture to a boil.
3. Reduce heat and simmer for 20-25 minutes or until the potatoes are tender.
4. Stir in the heavy cream and season with salt and pepper to taste.
5. Serve hot, garnished with fresh cilantro leaves.

Cooking Time: 25-30 minutes

Spicy New Mexican Chili with Chocolate

This bold and spicy chili recipe combines the flavors of traditional New Mexican cuisine with a rich, dark chocolate twist. The result is a complex and intriguing dish that will leave you wanting more.

Ingredients:

– 1 lb ground beef
– 1 large onion, diced
– 3 cloves garlic, minced
– 1 can (14.5 oz) diced tomatoes
– 1 can (15 oz) red kidney beans, drained and rinsed
– 1 tsp ground cumin
– 1 tsp smoked paprika
– 1/2 tsp cayenne pepper
– 1/4 cup dark chocolate chips (at least 60% cocoa)
– 1/4 cup beef broth
– Salt and pepper to taste
– Optional: chopped fresh cilantro, lime wedges, and crumbled queso fresco for garnish

Instructions:

1. Brown ground beef in a large pot over medium-high heat.
2. Add onion, garlic, cumin, smoked paprika, and cayenne pepper. Cook until onion is translucent.
3. Stir in diced tomatoes, red kidney beans, chocolate chips, and beef broth.
4. Bring to a simmer and let cook for 30 minutes or until flavors have melded together.
5. Season with salt and pepper to taste.

Cooking Time: 30 minutes

Christmas Chili (Red and Green Chile Combo)

Get into the holiday spirit with this festive twist on classic chili, combining the warm flavors of red and green chiles.

Ingredients:

– 1 lb ground beef
– 1 large onion, diced
– 3 cloves garlic, minced
– 1 can (14.5 oz) diced tomatoes
– 1 can (15 oz) kidney beans, drained and rinsed
– 1/2 cup red chile peppers, chopped
– 1/4 cup green chile peppers, chopped
– 1 tsp chili powder
– Salt and pepper, to taste
– Optional: jalapeños, sour cream, shredded cheese, and diced onions for toppings

Instructions:

1. Brown the ground beef in a large pot over medium-high heat.
2. Add the onion and garlic; cook until the onion is translucent.
3. Stir in the chili powder, then add the diced tomatoes, kidney beans, red chile peppers, and green chile peppers.
4. Bring to a simmer, then reduce heat to low and let cook for 30 minutes.
5. Season with salt and pepper to taste.
6. Serve hot, topped with your desired festive flair (such as jalapeños, sour cream, shredded cheese, and diced onions).

Cooking Time: 45-50 minutes

New Mexican Chile Verde Stew

A flavorful and spicy stew that’s a staple of New Mexican cuisine. This recipe combines tender pork, roasted chiles, and aromatic spices for a hearty and comforting meal.

Ingredients:

– 1 pound boneless pork shoulder, cut into 2-inch pieces
– 2 Anaheim peppers, roasted and chopped
– 1 jalapeño pepper, chopped
– 1 onion, diced
– 3 cloves of garlic, minced
– 1 teaspoon ground cumin
– 1/2 teaspoon paprika
– Salt and pepper to taste
– 1 can (14.5 oz) diced tomatoes
– 1 cup pork broth or water

Instructions:

1. Heat oil in a large Dutch oven over medium-high heat.
2. Brown the pork pieces, then remove from pot.
3. Add onion, garlic, cumin, paprika, and salt to pot. Cook until softened.
4. Add roasted chiles, jalapeño, browned pork, diced tomatoes, and broth or water.
5. Bring to a boil, then reduce heat to low and simmer for 1 hour or until pork is tender.

Cooking Time: 1 hour

Southwest Quinoa and Green Chile Chili

This hearty chili combines the nutty flavor of quinoa with the bold, spicy taste of green chile peppers. A perfect blend for a cozy night in or as a filling lunch.

Ingredients:

– 1 cup quinoa
– 2 cups water or vegetable broth
– 1 tablespoon olive oil
– 1 small onion, diced
– 2 cloves garlic, minced
– 1 can (14.5 oz) diced green chile peppers
– 1 can (15 oz) black beans, drained and rinsed
– 1 teaspoon ground cumin
– Salt and pepper to taste
– Optional: jalapeños or other hot peppers for added heat

Instructions:

1. Cook quinoa according to package instructions using water or broth.
2. In a large pot, heat olive oil over medium-high heat. Add onion and garlic; cook until softened, about 3-4 minutes.
3. Stir in green chile peppers, cumin, salt, and pepper. Cook for an additional minute.
4. Add cooked quinoa to the pot and stir to combine with the chili mixture.
5. Serve hot, garnished with chopped cilantro or scallions if desired.

Cooking Time: 20-25 minutes

Summary

Get ready to ignite your taste buds with these 18 bold and flavorful New Mexican chili recipes! From classic beef and pork stews to vegetarian options and unique twists like chipotle turkey and lamb, there’s something for everyone. Try your hand at slow-cooked braises or quick weeknight meals, all infused with the distinctive flavors of Hatch chiles and other regional favorites. Whether you’re a chili aficionado or just looking to spice up your cooking routine, these recipes are sure to satisfy your cravings.

When it comes to cooking with ham bones, there’s no shortage of creative ways to turn this often-overlooked ingredient into a delicious meal. From hearty soups and stews to comforting casseroles and chowders, the possibilities are endless. Whether you’re looking for a quick and easy weeknight dinner or a slow-cooked weekend treat, these 19 ham bone recipes have got you covered.

In this article, we’ll explore everything from classic pea soup with ham bone to creamy potato chowder and smoky black-eyed peas. We’ll also dive into the world of international flavors, featuring recipes inspired by Southern comfort food, Italian casseroles, and more. So grab your ham bone and get ready to cozy up with a warm, comforting bowl of goodness.

Slow Cooker Ham Bone and Bean Soup

A hearty, comforting soup perfect for a chilly day, this recipe combines the rich flavors of slow-cooked ham bone with creamy beans and vegetables.

Ingredients:

– 1 pound cooked ham bone ( leftover from your last ham dinner)
– 1 can (15 ounces) red kidney beans, drained and rinsed
– 1 can (14.5 ounces) diced tomatoes
– 2 cups chicken broth
– 1 medium onion, chopped
– 3 cloves garlic, minced
– 1 cup frozen lima beans
– 1 teaspoon dried thyme
– Salt and pepper, to taste

Instructions:

1. Place the ham bone in a slow cooker.
2. Add the red kidney beans, diced tomatoes, chicken broth, onion, garlic, and thyme.
3. Cook on low for 8-10 hours or high for 4-6 hours.
4. About 30 minutes before serving, add the frozen lima beans.
5. Season with salt and pepper to taste.
6. Serve hot, garnished with chopped fresh herbs if desired.

Cooking Time: 4-10 hours (low) or 2-6 hours (high)

Classic Split Pea Soup with Ham Bone

A hearty and comforting soup that’s perfect for a chilly day, this Classic Split Pea Soup with Ham Bone is a simple yet flavorful dish that’s sure to warm your belly and your heart.

Ingredients:

– 1 pound split peas (green or yellow)
– 1 ham bone (preferably smoked or cooked)
– 2 tablespoons butter
– 1 onion, chopped
– 3 cloves garlic, minced
– 1 teaspoon dried thyme
– Salt and pepper, to taste
– 4 cups chicken broth
– 2 cups water

Instructions:

1. In a large pot, melt the butter over medium heat. Add the chopped onion and cook until softened, about 5 minutes.
2. Add the garlic, thyme, salt, and pepper. Cook for an additional minute.
3. Add the split peas, ham bone, chicken broth, and water. Bring to a boil, then reduce heat and simmer for 1 hour or until the peas are tender.
4. Remove the ham bone and discard any excess fat. Serve hot, garnished with chopped fresh herbs if desired.

Cooking Time: 1 hour

Creamy Ham Bone and Potato Chowder

A hearty and comforting soup that’s perfect for a chilly evening. This recipe combines the rich flavors of ham, potatoes, and vegetables with a creamy twist.

Ingredients:

– 1 large ham bone (about 2 pounds)
– 2 tablespoons butter
– 1 medium onion, chopped
– 3 cloves garlic, minced
– 2-3 medium-sized potatoes, peeled and diced
– 1 cup chicken broth
– 1/2 cup heavy cream
– Salt and pepper to taste

Instructions:

1. Preheat oven to 350°F (175°C).
2. Place the ham bone on a baking sheet and roast for 30 minutes.
3. In a large pot, melt butter over medium heat. Add onion and garlic; cook until softened (about 5 minutes).
4. Add potatoes, chicken broth, and roasted ham bone to the pot. Bring to a boil, then reduce heat and simmer for 20-25 minutes or until potatoes are tender.
5. Stir in heavy cream and season with salt and pepper to taste.

Cooking Time: Approximately 45-50 minutes

Ham Bone and Lentil Stew

Ham Bone and Lentil Stew Recipe

Hearty and comforting, this stew combines the rich flavors of ham bone with the wholesome goodness of lentils. Perfect for a cozy night in or a warm lunch on-the-go.

Ingredients:

– 1 ham bone (about 2 lbs)
– 1 cup brown lentils, rinsed and drained
– 1 onion, chopped
– 3 cloves garlic, minced
– 2 carrots, peeled and chopped
– 1 celery stalk, chopped
– 1 can diced tomatoes (14.5 oz)
– 4 cups chicken broth
– 1 tsp dried thyme
– Salt and pepper to taste

Instructions:

1. Preheat oven to 350°F.
2. Place the ham bone in a large Dutch oven or oven-safe pot.
3. Add the chopped onion, garlic, carrots, and celery on top of the ham bone.
4. Pour in the chicken broth, diced tomatoes, and thyme.
5. Bring to a boil, then cover and transfer to the preheated oven.
6. Braise for 2-3 hours or until the lentils are tender and the flavors have melded together.
7. Season with salt and pepper to taste.

Cooking Time: 2-3 hours

Southern Ham Bone Collard Greens

A classic Southern comfort food dish that’s perfect for a cozy evening or special occasion. This recipe combines the rich flavors of ham, collard greens, and spices to create a hearty and delicious side dish.

Ingredients:

– 1 pound smoked ham bone
– 2 cups collard greens, chopped
– 2 tablespoons butter
– 1 small onion, chopped
– 2 cloves garlic, minced
– 1 teaspoon salt
– 1/4 teaspoon black pepper

Instructions:

1. Preheat oven to 375°F (190°C).
2. In a large skillet, melt butter over medium heat. Add chopped onion and cook until translucent.
3. Add chopped collard greens, smoked ham bone, garlic, salt, and black pepper to the skillet. Cook for 5-7 minutes or until greens are tender.
4. Transfer the mixture to a baking dish and cover with aluminum foil.
5. Bake for 20-25 minutes or until greens are very tender and the flavors have melded together.

Cooking Time: 25-30 minutes

Ham Bone and White Bean Cassoulet

This hearty, slow-cooked casserole combines the rich flavors of ham bone, tender white beans, and aromatic vegetables. Perfect for a cold winter’s night or a special occasion.

Ingredients:
– 1 pound boneless ham hock
– 1 cup dried white beans (such as cannellini or navy)
– 2 tablespoons olive oil
– 1 onion, chopped
– 3 cloves garlic, minced
– 1 carrot, peeled and grated
– 1 celery stalk, diced
– 1 can (14.5 oz) diced tomatoes
– 1 teaspoon dried thyme
– Salt and pepper, to taste

Instructions:
1. Preheat oven to 300°F.
2. In a large Dutch oven or casserole dish, heat the olive oil over medium-high heat. Add the chopped onion and cook until softened, about 5 minutes.
3. Add the minced garlic and cook for an additional minute.
4. Add the grated carrot, diced celery, and cooked ham hock to the pot. Cook for 2-3 minutes, or until the vegetables are tender.
5. Add the dried white beans, diced tomatoes, and thyme to the pot. Season with salt and pepper to taste.
6. Cover the dish with a lid or aluminum foil and transfer it to the preheated oven.
7. Bake for 4-5 hours, or until the beans are tender.

Cooking Time: 4-5 hours

Savory Ham Bone and Barley Soup

Warm up with this hearty, comforting soup made with a rich ham bone broth, tender barley, and savory vegetables.

Ingredients:

– 1 (2-3 pound) ham bone
– 4 cups water
– 1 tablespoon olive oil
– 1 onion, chopped
– 2 cloves garlic, minced
– 2 carrots, peeled and sliced
– 2 celery stalks, sliced
– 1 cup pearl barley
– 1 teaspoon dried thyme
– Salt and pepper, to taste

Instructions:

1. Preheat oven to 350°F (180°C).
2. In a large pot, heat the olive oil over medium-high heat. Add the chopped onion and cook until browned, about 5 minutes.
3. Add the garlic, carrots, and celery and cook for an additional 5 minutes.
4. Add the ham bone, water, barley, thyme, salt, and pepper. Bring to a boil, then reduce heat and simmer for 2 hours or overnight.
5. Remove the pot from the heat and let it cool slightly.
6. Strain the soup through a fine-mesh sieve into a large bowl, discarding the solids.

Cooking Time: 2 hours

Servings: 6-8

Ham Bone and Cabbage Soup

This hearty soup is a perfect blend of flavors and textures, with tender ham bone and crunchy cabbage adding depth to the rich broth.

Ingredients:

– 1 pound ham bone (preferably leftover or store-bought)
– 1 medium onion, chopped
– 2 cloves garlic, minced
– 4 cups cabbage, shredded
– 2 carrots, peeled and sliced
– 2 celery stalks, sliced
– 4 cups chicken broth
– 1 teaspoon dried thyme
– Salt and pepper to taste

Instructions:

1. Preheat oven to 375°F (190°C).
2. Wrap the ham bone in foil and bake for 30 minutes.
3. In a large pot, sauté onion, garlic, carrots, and celery until tender.
4. Add cabbage, chicken broth, thyme, salt, and pepper. Stir well.
5. Add the baked ham bone to the pot and simmer for 20-25 minutes or until flavors meld together.

Cooking Time: 45-50 minutes

Spicy Ham Bone and Black-Eyed Peas

This hearty, one-pot dish is a Southern classic that’s perfect for a weeknight dinner or a special occasion. The spicy ham bone adds a rich flavor profile, while the black-eyed peas provide creamy texture.

Ingredients:

– 1 pound smoked ham bone
– 1 cup dried black-eyed peas, rinsed and drained
– 2 tablespoons olive oil
– 1 onion, chopped
– 3 cloves garlic, minced
– 1 teaspoon ground cumin
– 1/2 teaspoon smoked paprika
– Salt and pepper, to taste
– 4 cups chicken broth
– 1 cup water

Instructions:

1. Preheat oven to 375°F (190°C).
2. In a large Dutch oven or pot, heat the olive oil over medium-high heat.
3. Add the chopped onion and cook until translucent, about 5 minutes.
4. Add the minced garlic and cook for an additional minute.
5. Add the ham bone, cumin, smoked paprika, salt, and pepper. Cook for 2-3 minutes.
6. Add the black-eyed peas, chicken broth, and water. Stir to combine.
7. Bring the mixture to a boil, then cover and transfer to the preheated oven.
8. Bake for 1 hour and 15 minutes, or until the peas are tender.

Cooking Time: 1 hour 15 minutes

Ham Bone and Corn Chowder

This hearty chowder is a perfect blend of smoky ham and sweet corn, making it a cozy addition to any meal.

Ingredients:

– 1 pound smoked ham bone, cut into small pieces
– 2 tablespoons butter
– 1 medium onion, chopped
– 3 cloves garlic, minced
– 2 cups frozen corn kernels
– 1 cup chicken broth
– 1/2 cup milk
– Salt and pepper to taste

Instructions:

1. In a large pot or Dutch oven, melt the butter over medium heat.
2. Add the chopped onion and cook until softened, about 5 minutes.
3. Add the minced garlic and cook for an additional minute.
4. Add the ham bone pieces and cook for 2-3 minutes, stirring occasionally.
5. Stir in the corn kernels, chicken broth, and milk.
6. Bring the mixture to a simmer and cook for 10-12 minutes or until the flavors have melded together and the soup has thickened slightly.
7. Season with salt and pepper to taste.

Cooking Time: 15-17 minutes

Ham Bone and Kale Stew

This comforting stew combines the rich flavor of ham bone with the nutritious goodness of kale, perfect for a chilly evening.

Ingredients:

– 1 pound smoked ham bone
– 2 tablespoons olive oil
– 1 onion, chopped
– 3 cloves garlic, minced
– 4 cups kale leaves (stems removed)
– 2 carrots, peeled and chopped
– 2 celery stalks, chopped
– 1 can (14.5 oz) diced tomatoes
– 1 teaspoon dried thyme
– Salt and pepper, to taste

Instructions:

1. Preheat oven to 375°F.
2. Heat olive oil in a large Dutch oven over medium-high heat. Add onion, garlic, carrots, and celery; cook until vegetables are tender, about 8 minutes.
3. Add ham bone, kale, diced tomatoes, thyme, salt, and pepper. Stir to combine.
4. Cover pot with lid and transfer to preheated oven. Cook for 1 hour and 15 minutes, or until ham is falling apart and kale is tender.

Cooking Time: 1 hour and 15 minutes

Smoky Ham Bone and Chickpea Soup

This hearty soup is a perfect blend of smoky ham, creamy chickpeas, and savory vegetables. Simmering the bone adds rich flavor to this comforting soup.

Ingredients:

– 1 pound smoked ham bone
– 1 large onion, chopped
– 3 cloves garlic, minced
– 2 medium carrots, chopped
– 2 stalks celery, chopped
– 1 can chickpeas (14.5 oz)
– 4 cups chicken broth
– 1 teaspoon dried thyme
– Salt and pepper, to taste

Instructions:

1. Preheat oven to 400°F (200°C).
2. Place the ham bone on a baking sheet and roast for 30 minutes.
3. In a large pot, sauté the onion, garlic, carrots, and celery in a little oil until tender.
4. Add the roasted ham bone, chickpeas, chicken broth, thyme, salt, and pepper to the pot.
5. Bring to a boil, then reduce heat and simmer for 30 minutes or until the flavors have melded together.
6. Serve hot, garnished with chopped fresh herbs if desired.

Cooking Time: 1 hour 15 minutes

Ham Bone and Vegetable Minestrone

This comforting soup is a perfect blend of smoky ham bone, tender vegetables, and warm noodles. A delicious and satisfying meal for any time of the year.

Ingredients:

– 1 pound smoked ham bone (such as prosciutto or pancetta)
– 2 medium carrots, diced
– 2 stalks celery, sliced
– 1 large onion, chopped
– 4 cups chicken broth
– 1 can (14.5 oz) diced tomatoes
– 8 ounces small pasta shapes (such as elbow macaroni or ditalini)
– Salt and pepper to taste
– Fresh parsley, chopped (optional)

Instructions:

1. Preheat the oven to 375°F (190°C).
2. Place the ham bone on a baking sheet and roast for 30 minutes.
3. In a large pot, sauté the carrots, celery, and onion in a little bit of oil until tender.
4. Add the roasted ham bone, chicken broth, diced tomatoes, and pasta to the pot.
5. Bring to a boil, then reduce heat and simmer for 20-25 minutes or until the vegetables are very tender.
6. Season with salt and pepper to taste.
7. Serve hot, garnished with chopped parsley if desired.

Cooking Time: 45-50 minutes

Ham Bone and Navy Bean Soup

A hearty and comforting soup that’s perfect for a chilly day, this Ham Bone and Navy Bean Soup recipe is a twist on the classic dish. With the rich flavor of ham and the creamy texture of navy beans, this soup is sure to become a family favorite.

Ingredients:

– 1 pound smoked ham bone
– 1 cup dried navy beans, soaked overnight and drained
– 4 cups chicken broth
– 1 medium onion, chopped
– 2 cloves garlic, minced
– 1 teaspoon dried thyme
– Salt and pepper, to taste

Instructions:

1. Preheat oven to 350°F (175°C).
2. Place the ham bone on a baking sheet and roast for 30 minutes.
3. In a large pot, combine the roasted ham bone, navy beans, chicken broth, onion, garlic, and thyme.
4. Bring the mixture to a boil, then reduce heat and simmer for 1 hour, or until the beans are tender.
5. Season with salt and pepper to taste.

Cooking Time: 2 hours

Easy Ham Bone and Rice Soup

A comforting and flavorful soup that’s perfect for a quick weeknight dinner or weekend lunch.

Ingredients:

– 1 ham bone (leftover from your last roast)
– 2 cups cooked white rice
– 4 cups chicken broth
– 1 onion, chopped
– 2 cloves garlic, minced
– 1 teaspoon dried thyme

Instructions:

1. In a large pot or Dutch oven, combine the ham bone, cooked rice, chicken broth, onion, and garlic.
2. Bring the mixture to a boil over high heat, then reduce the heat to low and simmer for 20-25 minutes or until the soup has thickened slightly.
3. Remove the ham bone from the pot and let it cool. Once cooled, chop it into small pieces and return them to the pot.
4. Stir in the thyme and season with salt and pepper to taste.
5. Serve hot, garnished with chopped fresh herbs if desired.

Cooking Time: 25-30 minutes

Ham Bone and Tomato Bisque

This hearty soup is perfect for a chilly evening, combining the rich flavors of ham bone and fresh tomatoes.

Ingredients:

– 1 lb ham bone (with some meat still attached)
– 2 tablespoons olive oil
– 1 large onion, diced
– 3 cloves garlic, minced
– 2 cups chopped fresh tomatoes (or 1 can of crushed tomatoes)
– 4 cups chicken broth
– 1 teaspoon dried thyme
– Salt and pepper to taste
– Fresh parsley or chives for garnish (optional)

Instructions:

1. Preheat oven to 300°F (150°C).
2. In a large Dutch oven, heat the olive oil over medium-high heat.
3. Add the diced onion and cook until translucent, about 5 minutes.
4. Add the minced garlic and cook for an additional minute.
5. Add the chopped tomatoes, chicken broth, ham bone, and thyme. Season with salt and pepper to taste.
6. Bring the mixture to a boil, then reduce heat to low and simmer for 30-40 minutes or until the flavors have melded together and the soup has thickened slightly.
7. Remove from heat and let cool slightly before serving. Garnish with fresh parsley or chives if desired.

Cooking Time: Approximately 45-50 minutes

Ham Bone and Pasta e Fagioli

Pasta e fagioli is a classic Italian-American dish that combines the comfort of pasta with the heartiness of ham and beans. This recipe is a twist on the traditional version, adding a rich and savory ham bone to create a satisfying one-pot meal.

Ingredients:

– 1 pound dried small pasta (such as ditalini or elbow macaroni)
– 1 pound smoked ham bone
– 2 cups cooked kidney beans
– 1 cup diced onion
– 3 cloves garlic, minced
– 2 carrots, sliced
– 1 can (14.5 oz) diced tomatoes
– 4 cups chicken broth
– 2 tablespoons tomato paste
– 1 teaspoon dried basil
– Salt and pepper, to taste
– Grated Parmesan cheese, for serving (optional)

Instructions:

1. Bring the ham bone and chicken broth to a boil in a large pot.
2. Add the onion, garlic, carrots, kidney beans, diced tomatoes, tomato paste, and basil.
3. Reduce heat to medium-low and simmer for 30 minutes or until the vegetables are tender.
4. Cook the pasta according to package instructions and add it to the pot.
5. Season with salt and pepper to taste.
6. Serve hot, topped with grated Parmesan cheese if desired.

Cooking Time: 45-50 minutes

Ham Bone and Butternut Squash Soup

This comforting soup is a perfect blend of savory ham, sweet butternut squash, and aromatic spices. Perfect for a chilly fall or winter evening.

Ingredients:

– 1 large ham bone (about 2 lbs)
– 1 medium-sized butternut squash (about 2 lbs), peeled, seeded, and cubed
– 4 cups chicken broth
– 1 onion, chopped
– 3 cloves garlic, minced
– 1 teaspoon dried thyme
– Salt and pepper to taste

Instructions:

1. Preheat oven to 400°F (200°C).
2. In a large Dutch oven or pot, combine the ham bone, butternut squash, chicken broth, onion, garlic, and thyme.
3. Cover the pot with a lid and bake for 45 minutes, or until the squash is tender.
4. Remove the pot from the oven and let it cool slightly.
5. Strain the soup through a fine-mesh sieve into a large bowl, discarding the solids.
6. Season the soup with salt and pepper to taste.

Cooking Time: 1 hour 15 minutes

Ham Bone and Quinoa Stew

A hearty and comforting stew perfect for a chilly evening, this recipe combines the rich flavors of ham bone with nutty quinoa and tender vegetables.

Ingredients:

– 1 pound ham bone (preferably smoked or cured)
– 1 cup quinoa, rinsed and drained
– 2 tablespoons olive oil
– 1 onion, chopped
– 3 cloves garlic, minced
– 2 carrots, peeled and chopped
– 2 celery stalks, chopped
– 4 cups vegetable broth
– Salt and pepper, to taste
– Fresh parsley, chopped (optional)

Instructions:

1. Preheat oven to 375°F (190°C).
2. In a large Dutch oven or pot, heat the olive oil over medium-high heat.
3. Add the onion, garlic, carrots, and celery; cook until the vegetables are tender, about 5-7 minutes.
4. Add the quinoa, ham bone, vegetable broth, salt, and pepper.
5. Bring to a boil, then cover and transfer to the preheated oven.
6. Simmer for 30-40 minutes or until the quinoa is cooked and the flavors have melded together.
7. Taste and adjust seasoning as needed.
8. Serve hot, garnished with chopped parsley if desired.

Cooking Time: 40-50 minutes

Summary

Get cozy with these 19 comforting ham bone recipes that are perfect for soups and stews. From classic split pea soup to creamy potato chowder, there’s something for everyone. Try using your leftover holiday ham to make a hearty lentil stew or a flavorful collard greens dish. Or go bold with spicy black-eyed peas or smoky chickpea soup. With such a variety of recipes, you’ll never be stuck without a delicious and comforting meal option. So grab that ham bone and get cooking!

Get ready to fall in love with the tender, juicy, and flavorful world of Boston butts! Slow-cooked to perfection, these mouthwatering dishes are sure to become a staple in your household. Whether you’re a seasoned cook or just starting out, our 20 succulent Boston butt recipes will guide you through the process of transforming this humble cut of meat into a culinary masterpiece.

From classic Southern fried and BBQ styles to international inspirations like Korean gochujang and Cuban mojo, we’ve got something for every taste bud. So sit back, relax, and let your slow cooker do the work while you indulge in these scrumptious Boston butt creations. Which one will be your new favorite?

Smoky Pulled Pork Boston Butt

Experience the rich flavors of slow-cooked pork with this simple recipe that yields tender and juicy results.

Ingredients:

– 2 pounds boneless Boston butt roast
– 1 cup smoked paprika
– 1 tablespoon brown sugar
– 1 teaspoon ground cumin
– 1 teaspoon garlic powder
– Salt and pepper, to taste
– 1 cup barbecue sauce (optional)

Instructions:

1. Preheat your slow cooker to low heat.
2. In a small bowl, mix together smoked paprika, brown sugar, cumin, garlic powder, salt, and pepper.
3. Rub the spice mixture all over the pork roast, making sure to coat it evenly.
4. Place the pork in the slow cooker and cook for 8-10 hours or overnight.
5. After 8 hours, check the internal temperature of the pork. It should be around 190°F (88°C).
6. Remove the pork from the slow cooker and shred with two forks.
7. If desired, toss the shredded pork with barbecue sauce to add extra flavor.
8. Serve immediately and enjoy!

Cooking Time: 8-10 hours

Honey Garlic Glazed Boston Butt

Elevate your BBQ game with this sweet and savory honey garlic glaze on a tender Boston butt pork roast. Perfect for a crowd-pleasing main course or a delicious dinner party.

Ingredients:

– 2 lbs Boston butt pork roast
– 1/4 cup honey
– 2 cloves garlic, minced
– 1 tablespoon soy sauce
– 1 tablespoon brown sugar
– 1 tablespoon apple cider vinegar
– 1 teaspoon ground mustard
– Salt and pepper to taste

Instructions:

1. Preheat oven to 325°F (165°C).
2. In a small bowl, whisk together honey, garlic, soy sauce, brown sugar, apple cider vinegar, and ground mustard.
3. Place the pork roast in a large roasting pan and brush with the glaze.
4. Roast for 2-1/2 to 3 hours, or until the internal temperature reaches 190°F (88°C).
5. Remove from oven and let rest for 10 minutes before slicing.

Cooking Time: 2-1/2 to 3 hours

Spicy Carolina-Style Boston Butt BBQ

Experience the bold flavors of the Carolinas with this spicy twist on classic pulled pork. This recipe combines tangy vinegar-based barbecue sauce with a kick of heat from hot peppers.

Ingredients:

– 2 pounds boneless Boston butt
– 1/4 cup Spicy Carolina Barbecue Sauce (see below)
– 1/4 cup apple cider vinegar
– 2 tablespoons brown sugar
– 1 teaspoon smoked paprika
– 1 teaspoon ground cumin
– 1/4 teaspoon cayenne pepper
– Salt and black pepper, to taste

Spicy Carolina Barbecue Sauce:

– 1 cup ketchup
– 1/2 cup apple cider vinegar
– 2 tablespoons hot sauce (such as Frank’s RedHot)
– 1 tablespoon brown sugar
– 1 teaspoon smoked paprika
– Salt and black pepper, to taste

Instructions:

1. Preheat smoker or grill to 225°F.
2. In a small bowl, mix together Spicy Carolina Barbecue Sauce ingredients.
3. Rub the Boston butt with salt, black pepper, cumin, smoked paprika, and cayenne pepper.
4. Place pork in smoker or grill, close lid, and cook for 8-10 hours or until tender.
5. During last 30 minutes of cooking, brush with Spicy Carolina Barbecue Sauce.
6. Shred pork with two forks, then toss with remaining sauce.

Cooking Time: 8-10 hours

Slow-Cooked Apple Cider Boston Butt

Slow-Cooked Apple Cider Boston Butt Recipe

This recipe transforms a classic pork shoulder into a tender, juicy, and flavorful masterpiece by slow-cooking it with the sweetness of apple cider. Perfect for a cozy night in or a special occasion, this dish is sure to impress.

Ingredients:
– 2 pounds boneless pork shoulder (Boston butt)
– 1/4 cup apple cider
– 1 tablespoon brown sugar
– 1 teaspoon smoked paprika
– 1/2 teaspoon salt
– 1/4 teaspoon black pepper
– 2 cloves garlic, minced

Instructions:

1. Preheat your slow cooker to low heat.
2. In a small bowl, mix together apple cider, brown sugar, smoked paprika, salt, and black pepper.
3. Rub the mixture all over the pork shoulder, making sure it’s evenly coated.
4. Place the garlic cloves inside the pork shoulder.
5. Cook on low for 8-10 hours or high for 4-6 hours.
6. Remove from heat when tender and falls apart easily.

Cooking Time: 8-10 hours (low) or 4-6 hours (high)

Maple Bourbon Boston Butt Roast

Maple Bourbon Boston Butt Roast: A Sweet and Savory Twist on a Classic Recipe

This mouthwatering roast combines the rich flavors of maple syrup, bourbon, and spices to create a truly unique and delicious dish.

Ingredients:

– 2-3 pound beef Boston butt roast
– 1/4 cup pure maple syrup
– 2 tablespoons bourbon whiskey
– 1 tablespoon olive oil
– 1 teaspoon salt
– 1/2 teaspoon black pepper
– 1/2 teaspoon ground cumin
– 1/4 teaspoon smoked paprika

Instructions:

1. Preheat oven to 300°F (150°C).
2. In a small bowl, whisk together maple syrup, bourbon, olive oil, salt, black pepper, cumin, and smoked paprika.
3. Place the roast in a large Dutch oven or oven-safe pot. Rub the glaze all over the roast, making sure to coat it evenly.
4. Roast for 2-3 hours, or until the meat reaches your desired level of tenderness.
5. Remove from heat and let rest for 15 minutes before slicing and serving.

Cooking Time: 2-3 hours

Pineapple Teriyaki Boston Butt

Transform a classic pork shoulder into a tropical paradise with this sweet and savory recipe, featuring the flavors of pineapple teriyaki. Perfect for a crowd-pleasing main course or delicious leftovers.

Ingredients:

– 2 lbs Boston butt pork shoulder
– 1 cup pineapple juice
– 1/4 cup teriyaki sauce
– 2 tbsp brown sugar
– 1 tsp grated ginger
– 1 tsp garlic powder
– 1/4 cup chopped fresh pineapple
– 1/4 cup chopped green onions (optional)

Instructions:

1. Preheat oven to 325°F.
2. In a small bowl, whisk together pineapple juice, teriyaki sauce, brown sugar, ginger, and garlic powder.
3. Place the pork shoulder in a large baking dish and brush the glaze all over the meat, making sure to coat evenly.
4. Cover with aluminum foil and bake for 2 hours.
5. Remove the foil and continue baking for an additional 30 minutes, or until the meat reaches 190°F internal temperature.
6. Let rest for 10-15 minutes before slicing and serving. Garnish with chopped pineapple and green onions, if desired.

Cooking Time: Approximately 2.5 hours

Classic Southern Fried Boston Butt

Get ready to savor the rich flavors of the South with this mouthwatering Classic Southern Fried Boston Butt recipe! A staple in many Southern households, this tender and crispy pork shoulder is sure to become a family favorite.

Ingredients:

– 2 pounds boneless Boston butt (pork shoulder)
– 1 cup all-purpose flour
– 2 teaspoons paprika
– 1 teaspoon garlic powder
– 1 teaspoon onion powder
– 1 teaspoon salt
– 1/2 teaspoon black pepper
– 1 cup buttermilk
– Vegetable oil for frying

Instructions:

1. Preheat the oil in a deep frying pan or Dutch oven to 350°F.
2. In a shallow dish, mix together flour, paprika, garlic powder, onion powder, salt, and pepper.
3. Pour buttermilk into a separate shallow dish.
4. Dip the pork shoulder into the buttermilk, then coat with the flour mixture, pressing gently to adhere.
5. Fry the Boston butt for 2-1/2 hours or until golden brown and crispy, turning occasionally.
6. Remove from oil and let rest for 10 minutes before slicing and serving.

Cooking Time: 2 hours 30 minutes

Coffee-Rubbed Boston Butt with Molasses Sauce

Elevate your barbecue game with this unique recipe that combines the rich flavors of coffee, brown sugar, and molasses. Perfect for a summer cookout or a special occasion.

Ingredients:

– 2 pounds boneless pork shoulder (Boston butt)
– 1/4 cup ground coffee
– 2 tablespoons brown sugar
– 1 tablespoon smoked paprika
– 1 teaspoon garlic powder
– Salt, to taste
– Molasses sauce (see below)

Molasses Sauce:

– 1 cup molasses
– 1/4 cup water
– 2 tablespoons honey

Instructions:

1. Preheat grill or smoker to 225°F.
2. In a small bowl, mix together coffee, brown sugar, smoked paprika, garlic powder, and salt.
3. Rub the mixture all over the pork shoulder, making sure to coat evenly.
4. Place the pork on the grill or smoker, fat side up.
5. Cook for 8-10 hours, or until the meat is tender and easily shreds with a fork.
6. While the pork cooks, prepare the molasses sauce by whisking together molasses, water, and honey in a small bowl.
7. Serve the coffee-rubbed Boston butt with the warm molasses sauce spooned over the top.

Cook Time: 8-10 hours

Herb-Crusted Oven-Roasted Boston Butt

Elevate your slow-cooked Boston butt with a flavorful herb crust and tender oven-roasting. This recipe yields a deliciously aromatic and juicy centerpiece for any gathering.

Ingredients:

– 2-3 pound boneless Boston butt roast
– 1/4 cup chopped fresh rosemary leaves
– 2 tablespoons olive oil
– 2 cloves garlic, minced
– 1 tablespoon lemon zest
– Salt and pepper to taste

Instructions:

1. Preheat oven to 325°F (165°C).
2. In a small bowl, mix together rosemary leaves, olive oil, garlic, and lemon zest.
3. Season the Boston butt with salt and pepper.
4. Spread the herb mixture evenly over the roast, making sure to coat all surfaces.
5. Place the roasted Boston butt on a wire rack set in a rimmed baking sheet or roasting pan.
6. Roast for 2-1/2 hours or until tender, flipping halfway through.

Cooking Time:

– 2-3 pounds: 2-1/2 hours
– 3-4 pounds: 3-1/2 hours

Asian-Inspired Five-Spice Boston Butt

Elevate your barbecue game with this Asian-inspired twist on the classic pulled pork recipe. A blend of aromatic five-spice and sweet soy sauce creates a flavor profile that’s both familiar and exotic.

Ingredients:

– 2 pounds boneless Boston butt
– 1/4 cup five-spice powder
– 2 tablespoons soy sauce
– 2 tablespoons brown sugar
– 1 tablespoon rice vinegar
– 1 teaspoon grated ginger
– 1/4 cup water

Instructions:

1. Preheat smoker or grill to 225°F.
2. In a small bowl, mix together five-spice powder, soy sauce, brown sugar, rice vinegar, and grated ginger.
3. Rub the spice blend all over the pork, making sure to coat evenly.
4. Place the pork in the smoker or grill and cook for 8-10 hours, or until tender and easily shredded with a fork.
5. Baste with water every hour to keep the meat moist.
6. Once cooked, let rest for 15 minutes before shredding and serving.

Cooking Time: 8-10 hours

Jerk Seasoned Boston Butt with Mango Salsa

Elevate your barbecue game with this Caribbean-inspired dish that combines the rich flavors of jerk seasoning with the sweetness of mango salsa. This recipe yields tender, juicy pork and a tangy condiment perfect for topping.

Ingredients:

– 2 lbs Boston butt
– 1/4 cup jerk seasoning
– 2 tbsp brown sugar
– 1 tsp garlic powder
– 1 tsp onion powder
– 1/4 cup mango salsa (see below)

Mango Salsa Ingredients:

– 2 ripe mangos, diced
– 1/2 cup red onion, diced
– 1 jalapeño pepper, seeded and finely chopped
– 1 tbsp lime juice
– Salt and pepper to taste

Instructions:

1. Preheat grill or oven to 325°F.
2. In a small bowl, mix together jerk seasoning, brown sugar, garlic powder, and onion powder.
3. Rub the spice mixture all over the Boston butt, making sure to coat evenly.
4. Place the pork on the grill or in the oven; cook for 6-8 hours, or until tender and easily shredded.
5. While the pork cooks, prepare the mango salsa by combining all ingredients in a bowl.
6. Once the pork is cooked, shred it with two forks and serve with mango salsa.

Cooking Time: 6-8 hours

BBQ Dry Rub Boston Butt with Cola Glaze

Elevate your BBQ game with this simple yet impressive recipe that combines the classic dry rub method with a sweet and tangy cola glaze. Perfect for a crowd, this Boston butt is sure to please even the pickiest eaters.

Ingredients:

– 2 pounds boneless pork shoulder (Boston butt)
– 1/4 cup BBQ dry rub (store-bought or homemade)
– 1 cup cola
– 1/4 cup brown sugar
– 2 tablespoons apple cider vinegar
– 1 teaspoon smoked paprika
– Salt and pepper, to taste

Instructions:

1. Preheat your smoker to 225°F.
2. In a small bowl, mix together the dry rub ingredients (BBQ dry rub, smoked paprika, salt, and pepper).
3. Rub the mixture all over the Boston butt, making sure to coat it evenly.
4. Place the pork in the smoker and cook for 8-10 hours, or until it reaches an internal temperature of 190°F.
5. In a small saucepan, combine the cola, brown sugar, apple cider vinegar, and salt. Bring to a simmer over medium heat.
6. Brush the glaze all over the Boston butt during the last 30 minutes of cooking.

Cooking Time: 8-10 hours

Garlic Butter Herb Boston Butt Sliders

Elevate your slider game with these tender and flavorful Garlic Butter Herb Boston Butt Sliders, perfect for a quick weeknight dinner or weekend gathering. Moist pork, infused with aromatic herbs and rich garlic butter, is packed into soft buns and ready to delight.

Ingredients:

– 1 (2-pound) boneless Boston butt roast
– 1/4 cup unsalted butter, softened
– 3 cloves garlic, minced
– 2 tablespoons chopped fresh parsley
– 1 tablespoon chopped fresh thyme
– Salt and pepper, to taste
– 4 hamburger buns

Instructions:

1. Preheat oven to 350°F (175°C).
2. In a small bowl, mix together butter, garlic, parsley, and thyme.
3. Slice the Boston butt into thin slabs, about 1/4 inch thick.
4. Brush both sides of the pork with the garlic butter mixture, seasoning with salt and pepper to taste.
5. Place the pork onto a baking sheet lined with parchment paper and bake for 20-25 minutes or until cooked through.
6. Split the hamburger buns in half and toast lightly.
7. Assemble the sliders by placing a slice of the garlic butter pork onto each bun.

Cooking Time: 20-25 minutes

Slow Cooker Root Beer Boston Butt

Get ready for a sweet and tangy twist on traditional pulled pork! This slow cooker recipe infuses tender Boston butt with the rich flavors of root beer, creating a mouthwatering dish perfect for casual gatherings or family dinners.

Ingredients:

– 2 lbs boneless Boston butt
– 1 cup root beer
– 1/4 cup brown sugar
– 1 tablespoon smoked paprika
– 1 teaspoon garlic powder
– Salt and pepper, to taste

Instructions:

1. Season the pork with salt, pepper, smoked paprika, and garlic powder.
2. Place the pork in a slow cooker and pour in the root beer and brown sugar.
3. Cook on low for 8-10 hours or high for 4-6 hours.
4. When the pork is tender and falls apart easily, remove it from the slow cooker and shred with two forks.
5. Strain the juices and discard any excess fat. Serve the pulled pork with the root beer juices spooned over the top.

Cooking Time: 8-10 hours (low) or 4-6 hours (high)

Crispy Crackling Boston Butt with Rosemary

Crispy Crackling Boston Butt with Rosemary

Elevate your pork game with this easy and impressive recipe, perfect for special occasions or everyday meals. This crispy-skinned, juicy Boston butt is infused with the savory flavors of rosemary and garlic.

• 4-6 pound boneless pork butt (Boston butt)
• 2 tablespoons olive oil
• 2 cloves garlic, minced
• 2 sprigs fresh rosemary, chopped
• Salt and pepper to taste

1. Preheat oven to 425°F (220°C).
2. Rub the pork butt all over with olive oil, then sprinkle with minced garlic and chopped rosemary. Season with salt and pepper.
3. Place the pork butt on a rimmed baking sheet or roasting pan, skin side up (if it has skin). Roast for 20-25 minutes per pound, or until the internal temperature reaches 160°F (71°C).
4. Every 30 minutes, baste the pork with the pan juices and add more rosemary if desired.

Cooking time: approximately 2-3 hours. Let the pork rest for 15-20 minutes before slicing and serving.

Texas-Style Smoked Boston Butt

Get ready to experience the rich, smoky flavor of classic Texas-style barbecue with this recipe for smoked Boston butt. With its tender texture and bold seasoning, this slow-cooked pork shoulder is sure to please even the most discerning palates.

Ingredients:

– 2 pounds boneless Boston butt
– 1 cup dry rub (see below)
– 1 cup beef broth
– 1 tablespoon brown sugar
– 1 teaspoon smoked paprika
– 1 teaspoon garlic powder
– 1 teaspoon salt
– 1/2 teaspoon black pepper

Dry Rub:

– 2 tablespoons chili powder
– 2 tablespoons ground cumin
– 1 tablespoon paprika
– 1 tablespoon brown sugar
– 1/2 teaspoon cayenne pepper

Instructions:

1. Preheat smoker to 225°F.
2. Mix dry rub ingredients in a small bowl.
3. Rub the mixture all over the Boston butt, making sure to coat evenly.
4. Place the pork shoulder in the smoker, fat side up.
5. Close the lid and smoke for 8-10 hours or until the internal temperature reaches 190°F.
6. During the last hour of cooking, brush with beef broth, brown sugar, smoked paprika, garlic powder, salt, and black pepper.

Cooking Time: 8-10 hours

Korean Gochujang Glazed Boston Butt

Korean Gochujang Glazed Boston Butt: A Sweet and Spicy Twist on Classic BBQ

This recipe combines the rich flavors of Korean gochujang paste with the tender juiciness of slow-cooked Boston butt. The result is a sweet and spicy glaze that elevates this classic barbecue dish to new heights.

Ingredients:

– 2 pounds Boston butt, boneless
– 1/4 cup gochujang paste
– 2 tablespoons soy sauce
– 2 tablespoons brown sugar
– 2 tablespoons rice vinegar
– 2 cloves garlic, minced
– 1 tablespoon sesame oil
– 1 teaspoon ground ginger
– Salt and black pepper, to taste

Instructions:

1. Preheat oven to 300°F (150°C).
2. In a small bowl, whisk together gochujang paste, soy sauce, brown sugar, rice vinegar, garlic, sesame oil, and ginger.
3. Place the Boston butt in a large Dutch oven or slow cooker.
4. Brush the glaze all over the pork, making sure to coat it evenly.
5. Cover and cook for 8-10 hours, or until the meat is tender and easily shreds with a fork.
6. Serve hot, garnished with toasted sesame seeds and chopped green onions if desired.

Cooking Time: 8-10 hours

Cuban Mojo Marinated Boston Butt

Get ready to experience the bold and aromatic flavors of Cuba with this simple recipe for Mojo Marinated Boston Butt. This classic Cuban marinade, made with garlic, citrus, and herbs, gives tender pulled pork a tangy and savory twist.

Ingredients:

– 2 pounds boneless Boston butt
– 1/4 cup olive oil
– 2 cloves garlic, minced
– 1/4 cup freshly squeezed lime juice
– 1/4 cup chopped fresh cilantro
– 2 tablespoons soy sauce
– 2 teaspoons brown sugar
– Salt and pepper to taste

Instructions:

1. In a large bowl, whisk together olive oil, garlic, lime juice, cilantro, soy sauce, and brown sugar.
2. Add the Boston butt to the marinade, turning to coat evenly. Cover with plastic wrap or aluminum foil.
3. Refrigerate for at least 4 hours or overnight (8-12 hours).
4. Preheat oven to 300°F (150°C). Remove pork from marinade, letting excess liquid drip off.
5. Place pork on a baking sheet lined with parchment paper and roast for 2-1/2 to 3 hours, or until tender and easily shreds with a fork.
6. Let rest for 10 minutes before shredding and serving.

Cook Time: 2-1/2 to 3 hours

Mustard and Brown Sugar Crusted Boston Butt

This recipe combines the richness of brown sugar with the tanginess of mustard to create a deliciously glazed Boston butt that’s sure to impress. With just a few simple ingredients, you can achieve a sweet and savory flavor profile that’s perfect for special occasions or everyday meals.

Ingredients:

– 2 lbs boneless Boston butt
– 1/4 cup brown sugar
– 2 tbsp Dijon mustard
– 1 tsp smoked paprika
– 1 tsp garlic powder
– Salt and pepper, to taste

Instructions:

1. Preheat oven to 350°F (175°C).
2. In a small bowl, mix together brown sugar, Dijon mustard, smoked paprika, garlic powder, salt, and pepper.
3. Place the Boston butt on a baking sheet lined with parchment paper.
4. Rub the sugar-mustard mixture all over the meat, making sure to coat it evenly.
5. Roast in the preheated oven for 2-1/2 to 3 hours, or until the internal temperature reaches 190°F (88°C).
6. Let rest for 10-15 minutes before slicing and serving.

Cooking Time: 2-1/2 to 3 hours

Chipotle Lime Pulled Boston Butt Tacos

Experience the bold flavors of Mexico with this mouthwatering twist on traditional pulled pork tacos. Slow-cooked boston butt meets spicy chipotle peppers, zesty lime juice, and tangy slaw for a flavor profile that will leave you wanting more.

Ingredients:

– 2 pounds boneless Boston butt
– 1/4 cup chipotle peppers in adobo sauce
– 1/4 cup lime juice
– 1 tablespoon brown sugar
– 1 teaspoon ground cumin
– 1/2 teaspoon smoked paprika
– Salt and pepper, to taste
– 8-10 corn tortillas
– Lime wedges, for serving
– Coleslaw (store-bought or homemade), for topping

Instructions:

1. Preheat oven to 300°F.
2. In a large Dutch oven, combine boston butt, chipotle peppers, lime juice, brown sugar, cumin, smoked paprika, salt, and pepper. Cover and transfer to the preheated oven.
3. Cook for 8-10 hours or until pork is tender and shreds easily.
4. Shred pork with two forks and stir in any remaining juices.
5. Warm tortillas by wrapping them in a damp paper towel and microwaving for 20-30 seconds.
6. Assemble tacos with pulled pork, slaw, and lime wedges.

Cooking Time: 8-10 hours

Summary

Discover 20 mouth-watering slow cooker recipes that will elevate your Boston butt game! From classic pulled pork to international flavors, these succulent recipes are sure to impress. Try smoky pulled pork with a sweet and tangy BBQ sauce, or go bold with spicy Carolina-style BBQ. For something sweeter, try honey garlic glazed or maple bourbon roasted. And don’t forget about the global inspirations, from Asian five-spice to Cuban mojo marinated. With these recipes, you’ll never get bored with Boston butt again!