Sky wrote:

>> 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>
>

I wouldn't bother with browning. Some folks would put a pan of water in
the oven or maybe wrap the roast in banana leaf but you could go with
the dead simple preparation and still get great results. No need to go
all Alton Brown on this one. :-) Mostly the only tricky part is putting
the correct amount of salt and pepper. You want to put on a good amount.

Pork butt has a lot going for it. It's cheap, easy to prepare and tasty.
The shredded pork will keep well in a Zip-lock in the freezer. I always
seem to end up adding barbecue sauce and making sandwiches with the
leftovers. I'm betting that you'll be pleased with this pork butt and
will want to serve this again.