Nancy2 wrote:
>
> On May 1, 2:41 pm, 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.
> >
> > --
> > Ultra Ultimate Kitchen Rule - Use the Timer!
> > Ultimate Kitchen Rule -- Cook's Choice!!
>
> The best use of a pork butt (or pork shoulder) is to put it in the
> crockpot and when it's finished (long and slow), take it out, dump the
> excess liquid out of the pot, pull the meat apart with forks or
> fingers, douse it in BBQ sauce, put it back in the pot to heat
> through, and make pulled pork samwiches. Yummy!
>
> I generally put it in with some sliced or quarter chunks of onion,
> garlic, various spices, salt & pepper, and just about a half cup of
> liquid - chicken stock, veg stock, or the like - about 6-8 hours on
> low should do it.
>
> N.

Your recipe sounds really tasty, Nancy. I'm getting all sorts of
inspiration Alas, I don't have a crockpot large enough for this
'beast', but I'll manage the low-n-slow in my oven ;D

Sky, who's getting a lot of great ideas - thanks folks

--
Ultra Ultimate Kitchen Rule - Use the Timer!
Ultimate Kitchen Rule -- Cook's Choice!!