On Fri, 01 May 2009 14:47:47 -0500, Omelet >
wrote:

>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...



All this talk of pork makes me hungry for a pulled pork sandwich.