Pork butt is in sale right now. Please share your fave recipe (Super Dave we expect photos from you!)

Don't buy pork butt anymore''''We buy large slab of pork loin....usually 6-7 lbsCut in half. One half gets a dry rub of spices we have on hand at the time and mood......could be Cajun, Italian, Mexican styles are just salt/pepper then slow cook in our waterless cookware (no broth added) for 6 hrs.Then either cut slices for dinner with mashed taters, vegetables and a gravy made from the natural broth.Left overs get shredded for tacos, burritos, pork hash/fired egg on top.Other half of loin gets cut into 3/4" chops for grillingNow if I had a smoker......pork butt smoked for hours. You bet!Super Dave where are you?

Just a basic rub on it and then put on my Traeger pellet smoker.">

WOW! That looks delicious!How long does that take in your smoker?

About 1.5 hours/pound, usually ends up taking 12 ish hours. I usually put the rub on the day before and put the meat on the smoker at 3 or 4 in the morning then go back to bed. I really like doing it this way when camping. I just bought a pork belly today. Going to try and make some bacon.

Florida has a strong Spanish/Puerto Rican/Cuban influence. Called Pernil, it is very good. My version is equal parts vinegar and EVOO, about 1/3 C each. A tsp salt per pound of meat, 2TBS dried Oregano, 1Tbs Black Pepper and at least one head of Garlic blended well. Then poke deep holes with a paring knife and inject into the holes, all sides. Spread remainder over the top. Preheat oven to 400. Put Butt on rack in roasting pan, put in oven for 20 minutes, then take out, cover with foil, turn oven down to 250 for 3 hours, uncover and cook another 1-2 hours depending on size. After I shred the meat I pour some of the drippings back over the meat but that's just me.

PORK BUTT!!! | Good Sam Community

Old-Biscuit
Explorer III
Aug 13, 2015
Don't buy pork butt anymore''''

We buy large slab of pork loin....usually 6-7 lbs

Cut in half.
One half gets a dry rub of spices we have on hand at the time and mood......could be Cajun, Italian, Mexican styles are just salt/pepper then slow cook in our waterless cookware (no broth added) for 6 hrs.

Then either cut slices for dinner with mashed taters, vegetables and a gravy made from the natural broth.
Left overs get shredded for tacos, burritos, pork hash/fired egg on top.

Other half of loin gets cut into 3/4" chops for grilling

Now if I had a smoker......pork butt smoked for hours. You bet!

Super Dave where are you?

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