How is everyone cooking their pork tomorrow?

Have a 5.5 butt , putting on early at 260 or so, going to church and hopefully get to IT 170 around 3pm. Black eyed peas, slaw, etc.

Happy New year all!

Traditionally as Fried Pork Chops at our house, with blackeye peas, cabbage slaw and cornbread.

This is the rub btw

Donald Link's smothered pork roast...in the oven now.

What's the question frat person ?

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What's the question frat person ?

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I think he was asking if it will be at 170 for 3:00 when will it be finished, not that you have to, but most people smoke a Boston butt to about 195-200, and 170 is the end of the "stall" , some people wrap it at this point? and it can take exponentially longer for the last 20-30 degrees than the first 20-30 degrees, Ayer you have other plans?L

Smothered Pork Roast over Rice

"Whenever we drove into Granny's driveway, we would know when she was cooking this dish because its rich aroma would hit us as soon as we stepped out of the car, " chef Donald Link writes in his new cookbook, "Real Cajun: Rustic Home Cooking"

1 (6- to 7-pound) boneless pork roast (shoulder or butt)
Kosher salt and ground black pepper
2 large onions, thinly sliced
8 garlic cloves, thinly sliced
3 Tbs fresh thyme leaves
1 Tbs dried rosemary, crumbled
2 Tbs vegetable oil
8 Tbs (1 stick) butter
½ cup all-purpose flour
4 cups chicken broth
Juice of ½ lemon (optional)
Steamed rice

1. Preheat the oven to 275 degrees. Season the pork very generously with salt and pepper, rubbing the seasonings into the fat and flesh of the meat. Set the roast aside for at least 30 minutes or up to 1 hour at room temperature.

2. Combine the onions, garlic, thyme and rosemary in a medium mixing bowl and toss to combine. Heat the vegetable oil in a Dutch oven over medium-high heat. When the oil is very hot, sear the meat on all sides until deeply browned and crusty, 10 to 12 minutes.

3. Transfer the meat to a plate, reduce the heat to medium, and then stir in the butter. When melted, stir in the flour to make a roux and continue to cook, stirring, until the roux turns a dark peanut butter color, about 10 minutes.

4. Add the onion mixture and cook, stirring, until all the ingredients are well coated and the mixture is thick. Whisk in the chicken broth and bring to a simmer, stirring constantly. Return the pork to the Dutch oven, spoon some of the onion mixture over the meat, cover, and roast for about 3 hours, turning and basting the pork every 30 minutes or so, until the meat will break apart when pressed gently with a fork.

5. At this point, you can serve the roast right out of the pan, or transfer it to a plate, then simmer the pan drippings, skimming off excess fat, until reduced by about one-third, or until it coats the back of a spoon. Add the lemon juice and taste for seasonings.

6. Before serving, sprinkle the roast with some additional salt. Serve the roast smothered with a generous amount of sauce and hot steamed rice.

Puerco Pibil.

robert rodriguez recipe

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Sorry for any confusion. I pull at 195, let rest to 170 to pull.

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That's what I was asking.

Thought your were pulling at 170. Thought you may know something I don't. Lol