PORK BUTT!!!

I do pulled pork pretty much the same as posted above by isitfriday. Usually smoke for the first six or seven hours using apple or pecan, then foil until internal temp is 200 degrees. Wrap in old towels and put in a cooler for an hour or so and then pull. Throw a finishing sauce on the pulled meat plus put the drippings back in (minus the fat) and serve up with BBQ sauce on the side. Vacuum seal left overs and toss in the freezer until later.

My question, though, is where is the sale at??? All can find around here is around $1.79/lb.