I like big butts and I can not lie

ChicagoEgghead20

Hey Everyone,

Today was my 2nd attempt at a low and slow pork butt and I have to say it's getting better each and every time.  I fed 7 people tonight and had 2 trays left.

- 13 Pound Total Weight Boneless Butts from Costco $31.82

I opened up the package last night and washed her off, then patted the whole butt dry.  Rubbed with regular mustard and coated with dizzy dust.  Then injected with apple juice and placed in a tin pan to soak overnight.  Woke up this morning at 6:30 to prep the egg and stabilize the temp.  Added apple and hickory chunks right before I put in the platesetter.  Cooked from 7:30 - 5:30 at 250-300 till internal temp of 175. Then I sprayed them down with peach nectar and let them cook another few hours.  Had to add foil around the base to prevent the nectar from getting to charred.  Pulled them off the egg and into the cooler they went till 6:30 when I pulled it for sandwiches.   Anyone have any ideas on how I should repurpose for lunch tomorrow?

DaveRichardson

Ziplock and squeeze out as much air as possible; or use a vac system. Reheat in water bath/crockpot.

Cookinbob

+1 on the vacuum system (foodsaver etc) and reheat in simmering water as above (while still in the bag of course.

Pulled pork tacos or burritos are favorites of mine with PP left overs.  Cuban sandwiches are awesome too

ChicagoEgghead20

@cookinbob @daverichardson - I'll have to get a Foodsaver and Tacos it is! 

DaveRichardson

Also try nachos! Great snack while watching some sports!!!

hapster

Pulled pork pizza is always a good use as well... Get some different cheeses, add some black olives, and you've got a pretty tasty pie