re: Boneless Pork roast recipe?

What cut?

I do tenderloin much differently than a fatty cut like Boston Butt/shoulder.

Tenderloin doesn't benefit from cooking down to where it shreds, IMO. It is like chicken breast where it will shred, but each bite feels dry even though it was cooked in liquid. I prefer it smoked, grilled, or seared and baked to perfect doneness (pink in the middle) where you can slice it.

Shoulder/butt - I like it smoked (I do the below method that xXLSUXx shared with us), and I like it slow braised like you would short ribs/beef. If braised, served over grits or mashed sweet potatoes. Even rice.

quote:

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I typically slather in mustard, followed by either a Killer Hogs or Meat Church rub. Smoke uncovered over cherry & hickory until the stall - usually around 160ish. Wrap in foil but inside the wrap add Stubb's Pork Marinade, butter, and brown sugar. I usually put the whole wrapped butt directly in an aluminum pan to catch any rendered fat. After it reaches probe tender (205ish) remove from wrap and pan, and reserve any liquid in the wrap and pan. I will typically put it back on the smoker directly, unwrapped, for 10-20 minutes to firm up the bark because I like the caramelized crispy bits. Then return to pan, let rest, then shred and mix into the reserved liquid.

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Previous thread on braising pork shoulder/boston butt.