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Given the feathers I ruffled yesterday with my comments about reduntant posts and butt posts, I've decided to add a redundant post about a butt.
Porchetta is a good alternative to typical pulled pork. Very simple, even less hands on than a normal low & slow butt if that's possible. Seasonings are simple, rub down with salt & pepper then cut slits all over the butt & jam in garlic cloves & rosemary, coat everything with olive oil. Into a vessel of some sort & into the egg at 400 or so for about an hour, flip, let it go another hour (all uncovered), then add water, celery, herbs & any other aromatic you want then cover & pop back on the egg, lower the temp to maybe 350 & let it go until done - a typical 8lb butt will take maybe 5-7 hours total from start to finish. Then remove the meat, strain the juice, shred the meat & re-incorporate with the juice & it's done. Served best on good rolls with sharp provolone (didn't have any here), hot peppers & some broccoli rabe. A couple of these pictures are from a prior similar cook but the main shots are all from a couple weeks ago: