Pork Butt - What to do?
I just bought a 4 lb. bone-in pork butt roast. I usually slow roast for pulled pork, but this time I want to do something different. I would prefer to use a slow cooker. I'm thinking about cutting pockets and stuffing with garlic, oregano etc. and just letting it braise in its own juices. Ideas? Hints? Thanks.
Zuni Cafe Cookbook's Mock Porchetta - highly recommend it. We recently made two for a large party. The recipe calls for a boned roast, but there is no reason you couldn't use bone-in.
If you must braise in own juices, another excellent option, try this (from Saveur a few years ago). It is succulent, juicy and so simple:
Slow-Cooked Pork Shoulder
Combine parsley, chopped garlic, thyme, salt and pepper. Stuff into pockets. Tie roast if needed.
Place in a large Dutch oven and top with thin slices of lemon (about half a lemon).
Cover and roast at 200 for 6 to 8 hours (I usually have a larger cut - like 6 pounds - and do 8 hours.)
Uncover and roast another 30 to 60 minutes.
I learned this here on Chowhound - maybe adapted from Will Owen? Have done it over and over again and love it! Here in North Carolina pig country the Boston Butts go on sale for 99 cents pretty often.
trim excess fat from outside of Boston Butt Roast
stuff about half head of garlic into slits in meat
put 3-4 tsp Liquid Smoke on outside
sprinkle with all the black & crushed red pepper, salt, onion & garlic powder you can stand
cook in crock pot/slow cooker at least 6 hours
I cook it till it falls apart when touched with a fork. Use two forks to pull it from the crock pot and shred it.
Ideally you season a day ahead, tightly wrap & refrigerate before cooking, but it's darn good if you season it just before cooking.
Last time I cooked this I saved the liquid, separated off the fat. Combine 2 cups broth, 1 cup rice, 1/2 vidalia onion sliced, 1 tsp salt. Heat to boil and cut to low and cover. Cook 15 minutes. Add about a cup of pulled pork and cook for 5 more minutes. Yum.