Boneless Pork roast recipe?

I will smoke boston butts at 225-250 to an internal temp of 150-160. Let it rest and then slice it.

Inject it with any injection if you like. Apple juice blended with your favorite seasoning rub works well. Rub it with any rub. Poke holes in the meat and stuff garlic and green onions into the holes.

Serve it with anything. homemade mac-n-cheese, rice dressing, candied yams, vegetables, fresh baked rolls.

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.

One of my favorites, and not a lot of hands-on work is an over roasted pork butt.

I cut thin, deep slits in the roast, hit each hole with a bit of salt and black pepper, a clove of garlic, a stem of green onion and a bit of fresh parsley. On a 6 lb. roast I'll probably put 8 or more slits filled like that.

Then I season the outside pretty heavy with Slap Ya Mama, garlic powder and black pepper. I will brown it off in my big heavy cast iron pot with a bit of bacon grease brought up to almost smoking temperature. I brown it real good to get a nice dark crust on the roast.

In the meantime, I have my oven preheating to 325 and when the roast is done browning, I'll remove it from the pot, drain off a bit of the bacon grease and toss in some thick sliced onions to cover the bottom of the pot and start cooking a bit.

Then I put the roast back into the pot toss in a pint or so of my homemade chicken stock for some liquid in the pot and put the lid on the pot and in the oven it goes.

I'll cook it like that for about 2 hours and for the last hour I'll toss in some whole sweet potatoes so they'll be cooked when the roast is done.

Pork roast and sweet potatoes is one of my comfort foods.

However you cook it serve with cooked cabbage and baked sweet potatoes.