In article >,
Sky > wrote:

> I just could not resist when at the grocery store earlier today. Pork
> Butt was on sale for $0.99/lb, so I bought a small one that's just shy
> of 7 pounds. Now what do I do with it???? <VBG> I have never ever
> cooked one of these "beasts" before! I do not have a gas grill, and my
> charcoal grill is not really up to the task for "low & slow" -- or
> perhaps I mean I'd rather not tend that grill to maintain the charcoal
> whilst cooking 8-) Alas, it's one of those Hormel butts that has "up to
> twelve percent solution" added to enhance flavor (oh well).
>
> Of course, I could (and probably will) google, but I'd rather ask 'here'
> on RFC first, so now y'all are "it" - hehehe. What suggestions do y'all
> have to prepare & cook this rather large pork roast for both the oven
> and the grill? I feel like experimenting ;D
>
> Sky, who'll probably use the oven but isn't sure
>
> P.S. The pork butt will be consumed by me and hopefully Spouse, too.

I personally prefer a "stab roast". Stab all over at 1/2" intervals and
insert a sliver of garlic in each stab.

Top with a variety of herbs and tent while roasting.

This allows the flavors to soak thru the meat.

It's worked for me on a few occasions...
--
Peace! Om

Life isn't about waiting for the storm to pass.
It's about learning to dance in the rain.
-- Anon.