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What should I do with a Smithfield Boston Butt Pork Roast

Tehama Sep 2, 2009 05:15 AM

Smithfield Boston Butt Pork Roast is on sale for 88 cents/ lb. at my Harris Teeter. I have never cooked one and am looking for ideas. I have a slow-cooker if that helps.

Any and all all ideas/ recipes are appreciated!

Thanks!

  1. Tehama Sep 4, 2009 06:46 AM

    y'all are awesome! many thanks!

    1. todao Sep 2, 2009 12:57 PM

      http://chowhound.chow.com/topics/649524

      1. Uncle Bob Sep 2, 2009 12:01 PM

        Rub with your favorite BBQ rub....
        Wrap and refrigerate over night........
        Take it out of refrigeration, and rub again....
        Pre-heat your oven to 225* or so....
        Place in a pan with a rack....
        Cook until the you have an internal temperature of 195* in the thickest portion of the roast......
        Remove from the oven and let it rest for 30 minutes or so....
        Pull......

        Have Fun & Enjoy!

        1. n
          Normandie Sep 2, 2009 10:04 AM

          For something casual--weekend fare, etc.--cook it as Holly suggested, shred it as AreBe recommended, get some really good French bread or hearty rolls and enjoy some great pulled pork sandwiches.

          Here's a simple barbecue sauce, easy to make from ordinary pantry ingredients, from The Doubleday Cookbook (paraphrasing): Simmer for 20 minutes: 1/4 c cider vinegar (I've used white when I don't have cider vinegar on hand); 1/2 c water; 2 T sugar; 1 T prepared mustard; 1/2 t pepper; 1/4 t paprika; 1 slice lemon; 1/2 thinly sliced onion; 4 T butter or margarine (I usually cut that back). Don't cover while cooking and stir occasionally. Once you take it off the heat, stir in well 1/2 c ketchup and 2 T Worcestershire.

          I use that either when I don't have any prepared barbecue sauce, or when I want homemade but don't want to jump through hoops for it.

          Oh, per the recipe, this makes 1-1/4 cups or so.

          1. AreBe Sep 2, 2009 09:29 AM

            My crock pot recipe is in this thread along with many more options
            http://chowhound.chow.com/topics/526474

            We shred it with a pair of forks after it's done. Save the juice - it makes delicious grits.

            1. hollyd Sep 2, 2009 08:44 AM

              Easiest: throw in the slow cooker with a bottle of bbq sauce and a cup of bourbon
              medium: throw it in the slow cooker with onions, celery, apple cider
              harder: stud it with garlic and bay, throw it in the slow cooker with some stock and lime halves.

              1. Naco Sep 2, 2009 06:46 AM

                You'll probably want to use the slow cooker, as even the butt needs a lot of time to cook(figure an hour and a half per pound).

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