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 used to eat at a lunchwagon that had great roast pork. The cook gave
me his method some 20 years ago: liberally apply pepper and onion salt
or garlic salt or whatever you have to the butt. Wrap tightly in
aluminum foil and roast for 5 hours or longer at 325 or 350. Cool and
shred. Variations would be unwrapping the roast pork towards the end to
allow browning and the addition of liquid smoke - they used very little
if any at all. This was served with rice and onions and a brown gravy. I
sure wish I could go get some right now but the spot the wagon was is
now the Nauru towers in Honolulu.