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What should I do with a Smithfield Boston Butt Pork Roast

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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!

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  1. 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).

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

              1. y'all are awesome! many thanks!