Thread: Pork Butt/Shoulder Roast

So my recent food stocking and planning has been to buy a pork butt roast for multiple meals. It's a little time consuming, but satisfying to get done. I've been able to purchase good sized pork butt (shoulder) roast at 99 cents a pound. I like garlic, so I insert slivers and slices in the fatty areas especially, and season with plenty of salt and pepper (pork rub seasoning when I have it), sometimes a little bit of poultry seasoning (sage is great with pork!) and paprika. I coat it with some barbeque sauce also. I put a little oil in the bottom of my enameled roasting pan to coat the bottom, and scatter onion slices around the bottom. I have also used carrots and celery at the bottom, sort of like a roasting rack to keep the roast from touching the bottom. Place the roast in, fat side up to allow the fat to cook into the meat to keep it moister. Then I put the lid on and bake it in the oven at 325-350 for at least three hours to get it cooked through and more tender.

I cut it off the bone, and try to shred up as much as possible - some of it I might dice up if it doesn't shred as easily. We have pulled pork sandwiches (sometimes I splurge and buy brioche buns), and I pack up a few quart bags of the shredded pork for the freezer. It's handy for quick and filling dinners.