PSA Rouse's has Boston Butt for .99 a LB

i dont know if you have krogers down there but it was $1.19/lb here last week. i was going to pick one up for the game this weekend.

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SmokedBrisket2018

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Have you ever tried to sous vide it? I don't have a smoker and trying to find new reasons to use the sous vide.

Sorry, I don't have a smoker. I realize it wouldn't be the same, but if it's even close, I'd like to try.

Well, then I would do this:

Serious Eats

thanks for this. Cant wait for pictures from "my first pulled pork" threads

You can simply roast it in your oven a hell of a lot quicker and it comes out very tender.

I cut deep slits in the butt, salt and pepper the hole a bit, stick a clove of garlic, 1 green top of green onion rolled up and a sprig of parsley. On a 10 lb. roast I'll put about 8 holes and fill it with the above ingredients.

Salt and pepper the outside of the roast and brown it heavily, preferably in a large enough cast iron pot to finish it off in the oven after it is browned.

While it's browning, preheat the oven to 325 degrees. I add some stock, either beef, pork or chicken stock to the pot with the roast, put the lid on the pot or seal it with foil and bake for at least 3 1/2 hours or internal temperature of 150-160 degrees. Let it rest for about 15 minutes before cutting or pulling.

When it's done, you should be able to use tongs to simply pull out the blade bone and either slice it up or pull it apart.


ETA: I like to put a rack under the roast to keep it out of the liquid in the pot/dutch oven when cooking.