After reading McNuttly' thread about Porchetta (http://eggheadforum.com/discussion/comment/1244539/#Comment_1244539
) I was interested, and I started searching the internet for various recipes. I concluded I would wing it and what I did was season with sea salt, pepper, sage, and parsley. I cut several slits into my pork butt (4lbs) and put about 8 garlic cloves inside. I then cooked the butt indirect at 400 degrees in a pot with the lid off, and then flipped and cooked for another hour. The initial 2 hours the pot was uncovered, and the reaming portion of the cook I closed the lid. After the 2 hours I added 2 cups of water, a carrot, half an onion, 2 thyme sprigs, 5 garlic cloves, and about a can of chicken broth. I then cooked for about 3 more hours. At 3 hours I checked temp and it was at approx 205, so I took the butt off. Once the butt was off I took it out and strained the solids. I let the broth sit for about 15 minutes in a fat separator and then combined the solids with the liquids in a blender and blended until smooth. I then added about 2 table spoons of tomato paste and 2 tablespoons of balsamic vinegar. After all ingredients were combined I simmered the solution for about 15 minutes to get a gravy. When I ate the pork I put it on a french roll with the gravy and melted a slice of provolone on top. Next time I will add some celery, but I didn't have any on hand and was lazy haha!
To top it off, my wife made homemade creamed spinach and I washed it down with a Racer 5 IPA (http://www.bearrepublic.com/ourbeers.php
) great beer, highly recommend it. Racer 5 IPA is in my top 5 IPAs.
Overall, I really recommend this way of cooking a butt even if only to try a different way of cooking it, but personally I have a new go to way of cooking pork. I like regular smoked pork, but this was a GREAT sandwich.