Pork Shoulder (Boston Butt) Success!

[azurelunatic]

Pork shoulder roast was on $0.99/lb sale this week. According to the internet, I can bake these mofos. According also to the internet, an hour a pound is probably sufficient for non-frozen items. (If you have a spear thermometer, it should be over 170°F internally by the time you're pulling it out of the oven.)

What I did:

One 3-and-change-lb roast
One large glass roasting pan
Several liberal shakes of Canadian steak seasoning/Montreal steak seasoning (about a tablespoon or two) fore and aft (on the pan below the roast and on top of the roast)
Several liberal shakes of garlic powder (a teaspoon or two) on top
A cup or so of water in the bottom of the pan
Four hours at 350°F

Results:

Tasty, a little dry on the inside (the internet recommended covering the pan with foil, which I might well do next time), and enough meat to last for a couple days. My aunt says I should boil the bone and scraps for broth.

I have another one in the freezer. Stocking up while on sale = win.

Comments

[angrychicken]

I also highly recommend this recipe - more spices but I've had tons of compliments:

http://www.foodnetwork.com/recipes/dave-lieberman/beer-braised-bbq-pork-butt-recipe/index.html

[azurelunatic]

Oh, that does indeed sound interesting!

[jd]

"Boston Butt" sounds like it should be something more interesting than a cut of meat.

[azurelunatic]

That it does.

[jd]

I think it would be a good contender for "gay bar or steakhouse".

[azurelunatic]

It so would.

[azurelunatic]

Round 2 involved shredding the roast after the first three and a half hours, filling the pan half-full with water for the first four hours, then pouring the broth off off to be the start of a stew, spooning reserved bacon grease over the top of the shredded bits, and adding more seasoning. Less dry, more greasy; great with sourdough bread.

Dipped sourdough bread in some of the juice, too.