dsi1 wrote:
>
> 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.
This approach sounds really good, too

I'm considering
searing/browning the 'butt' before cooking it low-n-slow in the oven,
but would that option be better done after the oven phase is completed?
Or, should the searing/browning option be discarded altogether?
Sky, who's pondering all sorts of options for 'butt' <G>
--
Ultra Ultimate Kitchen Rule - Use the Timer!
Ultimate Kitchen Rule -- Cook's Choice!!