Pork Butt Options?

Make Boudin.
braise it the same way you would beef short ribs
Carnitas

Make some buckboard bacon.

Chili Verde.

Do a Latin rub and mop sauce and make tacos:

Rub: Keep this simple and just buy some Fiesta Fajita seasoning from Academy or Rouses, add some smoked paprika for color

Mop Sauce:

I cup lard
I small white or purple onion sliced
5 cloves of garlic peeled and smashed
I large jalepeno pepper cut into chunks
2 quajillo peppers seeded and cut into large chunks
1 tbsp Mexican oregano
1 tablespoon of cumin
3/4 cup cider vinegar
Juice of 2 limes
Juice of a small orange
Tsp red pepper flakes
Salt and Pepper to taste

I personally like to cut my pork buts into large chunks instead of smoking whole, but that’s up to you. Rub pork a day or more in advance. Set up your smoker like you would for pulled pork. Get the chunks going at 225 and make the mop sauce… melt the lard over medium heat. Add the onions and peppers and cook until soft and translucent (not looking for carmelisatiion). Add garlic and cook until fragrant. Add other ingredients and bring to a gentle boil, lower heat to simmer for 30 minutes. Baste the pork chunks every 30 to 45 minutes, turning the meat as needed for even cooking. Smoke and mop until it has pushed through the stall (~180F). Wrap the chunks in pink butcher paper, addling a little of the mop sauce to each pouch. I usually do 2-3 chunks per wrap. Return to the smoker and cook until 205 internal has been reached. Let meat rest for an hour still wrapped.

I like to chop mine vs pulled because I don’t like long stringy meat. Once chopped, I add the remaining mop sauce to the meat and mix well to incorporate it. Serve on tortillas with diced onion and cilantro (optional). Could also grill some fresh pineapple slices and dice those up to give it an Al Pastor vibe

[quote]smothered pork roast with rice and gravy [/quote

Do you have a recipe.

Cochinita Pibil (or Puerco Pibil)

You need achiote, which you can find at most any tienda, and bitter orange, but it's a good way to do a butt. Traditional recipes have you wrap it in banana leaves. I've done it twice, once in banana leaves on my Primo, the other wrapped in aluminum foil in the oven. Both turned out good.

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Do you have a recipe.

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Stuff it with onions, bell peppers, garlic, jalepenos and your favorite seasoning,,,,,,let that sit a couple days then brown it well and make a onion gravy with it

I like to take a boneless boston butt and slice into half inch cutlets and make some tonkatsu. Usually makes about 12 to 15 and I have them with various dishes throughout the week. It takes a few hours to slice, season, bread them and fry= but will also make a japanese curry to accompany them that is amazing imo. They reheat in the air fryer and come back very well and hold up for a week. Can also freeze them and have done that as well.

I have two in my freezer for when I get a free weekend to make some boudin