Different method for pork butt

Yno

Sorry, no pictures, but I am still eating it, so it did happen. I seem to recall America's Test Kitchen doing a pork butt like this, although they did it in the oven. I bought two butts, 9.75 pounds and 10.5 pounds, dry brined, and placed them in foil trays with about a three inch wall height. Smoked at 225 in the trays over night on the XL. One was 203 and probe tender after twelve hours, and the other took about two hours more. There was a LOT of juice in the pans!

I pulled the meat out, wrapped in foil, and put them in a cooler for a couple of hours. I separated the fat (saved for later) and put the juice aside. The pork was the best I have made yet, nice and juicy, and I didn't have to add anything back in. I mixed some of the juice with tomatoes, a bit of barbecue sauce, and some brown sugar. I used this to make pulled pork enchiladas for a post Thanksgiving pot luck, and they were quite a hit.

Ynette used some more of the pork for pasta in a white sauce. It was excellent. Not sure what we might come up with for the rest (I love leftovers!). I will definitely try this method again, and without the holiday rush, I promise to take pictures. 

Ladeback69

Makes sense using a foil pan to keep the juices.  Somewhat braising it maybe.

As for leftovers, you can do pizza, egg casserole, tacos, enchiladas, burritos, chili and what ever sounds good for pork.

Chris8938

One of my favorites is mac and cheese with pulled pork mixed in.  Fantastic!!

I am also a big fan of pork tacos, or anything pork with Mexican/Caribbean food.