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Started By
Message
re: Pork butts $.88/lb at Rouses
Posted on 10/6/22 at 6:37 pm to jmon
Posted on 10/6/22 at 6:37 pm to jmon
quote:
any go to uses you guys suggest?
I like to slow roast them in the oven.
Season with salt and pepper, cross hatch the fat side, place on a rack and set in a shallow baking pan and roast at 275 in the oven to the same temp you do for pulled pork.
The cracklin’ chunks on top are out of this world.
Other than pulled BBQ, it’s my favorite way… sometimes I like it better than smoked. It pulls just like slow smoked.
Plus the house smells like heaven all day.
Leftovers are perfect for Cuban sandwich.
This post was edited on 10/7/22 at 9:44 pm
3
Posted on 10/6/22 at 9:24 pm to Professor Dawghair
Cooking to temp I get, but how long does oven roasting take?
Posted on 10/6/22 at 9:28 pm to HergetMonsta
Thanks!! Will go in the morning 
Posted on 10/6/22 at 9:31 pm to jmon
quote:
but how long does oven roasting take?
It depends on the size, but could be 8 hours. Pretty much like on the pit.
Seriously one of the most simple but spectacular things you can cook in an oven.
Three ingredients and a little bit of time.
Posted on 10/6/22 at 9:52 pm to HergetMonsta
quote:
Pork butts $.88/lb at Rouses
Rouses, PLEASE open a store in Alexandria or Pineville, please, please, please.
Posted on 10/6/22 at 10:46 pm to HergetMonsta
Thanks for the heads up
The older kid has been asking for pulled pork. Gonna make her weekend lol
The older kid has been asking for pulled pork. Gonna make her weekend lol
Posted on 10/6/22 at 11:16 pm to LSUFanHouston
I have 3 shoulders of pulled pork in the freezer already but need to make some sausage so looks like I’ll be going grab some. I just have to figure out in which freezer I’ll be able to make room 
Posted on 10/7/22 at 12:07 am to HergetMonsta
They’re freaking huge. I got the smallest twin pack I could find and it was 21 lbs. had to debone and trim the hell out of the first one to fit in the Instapot.
The second will be smoked with some beef ribs this weekend.
The second will be smoked with some beef ribs this weekend.
Posted on 10/7/22 at 7:19 am to LSUZombie
quote:
Two giant shoulders for $14.
Two giant half-shoulders.
Posted on 10/7/22 at 8:30 am to HergetMonsta
Thanks! Saw them at the Rouses on Lee Dr on my way back from buying an 11 lb one at Albertsons for .97/lb
Making Asian Sriracha Sausage... New mix from Walton's.
Making Asian Sriracha Sausage... New mix from Walton's.
Posted on 10/7/22 at 8:35 am to SixthAndBarone
quote:
pulled pork
pork roast
pork steaks
jambalaya
pastalaya
stew
sauce piquant
grind for ground pork
fresh sausage
smoked sausage
breakfast sausage
When I read this, I heard the voice of Bubba in the barracks from Forest Gump
Posted on 10/14/22 at 12:15 am to haricot rouge
Pork steak was on the list, but not pork chops.
I have them slice it [free] 3/4 inch thick. Then when I get home I trim off most of the fat, and cut it up as pork chops and some pork steaks and freeze.
I have them slice it [free] 3/4 inch thick. Then when I get home I trim off most of the fat, and cut it up as pork chops and some pork steaks and freeze.
This post was edited on 10/14/22 at 12:22 am
Posted on 10/14/22 at 7:24 am to Professor Dawghair
I picked on up Monday morning and roasted in the oven to 165° internal temp, seasoned only with Sea salt and black pepper. Let rest for an hour or so and sliced into it and it was pure heaven. It's like eating meaty bacon and the fat just melts. So easy to do and quick and delicious.
ETA: I did debone it prior to roasting.
ETA: I did debone it prior to roasting.
This post was edited on 10/14/22 at 8:28 am
Posted on 10/14/22 at 9:01 am to jmon
Looks good jmon! I like to take tongs and grab one of those squares, push down, and pull out. Cracklin’ like top with a big hunk of pulled pork.
Posted on 10/14/22 at 9:09 am to Professor Dawghair
I bought two packs and stuck them in my freezer. I figured since hurricane season is over, they should be safe. I cheat and smoke them on the pit for a couple hours then throw them in my oven to finish. No one can tell the difference and I don’t have to babysit the pit all night.
Posted on 10/14/22 at 10:03 am to BigPerm30
quote:
I cheat and smoke them on the pit for a couple hours then throw them in my oven to finish.
BTU's are BTU's!
Posted on 10/17/22 at 9:37 am to Professor Dawghair
quote:
Season with salt and pepper, cross hatch the fat side, place on a rack and set in a shallow baking pan and roast at 275 in the oven to the same temp you do for pulled pork.
I cooked an 8lb BB just like this Saturday. Only thig I did different was, I basted it with melted butter and Tony's every 2 hours.
Let it cool completely then wrapped it and put it in the fridge.
Unwrapped yesterday, shredded it, added it to a pot with a couple packs of au jus on low to warm it up and it was amazing on baked potatoes!!!
Posted on 10/17/22 at 11:31 am to jmon
quote:
Besides pulled pork and sliceable pork roasts, any go to uses you guys suggest?
braise in a cuban mojo, pull into chunks larger than a shred, broiler for a min to crisp the tops of the chunks, taco time with diced onions & cilantro. pineapple or mango salsa is a great addition.
Posted on 10/17/22 at 2:40 pm to NatalbanyTigerFan
quote:
I basted it with melted butter and Tony's every 2 hours.
I bet that was huge flavor bump. Nice!
Posted on 10/17/22 at 3:12 pm to Gris Gris
quote:
Any suggestions?
Cut it in half, Freeze one half and cook the other?
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