pork butt

mollyshark

Seem to have 4-1/2 lb pork butt sitting here looking at me (no one I know) and have to do something with it. Tried the archives, but google not happy with them today. No bone on this one. Figured it would be good to break in the new small (today's project...put it together). What's a good way to do this? The butt, not put together the egg!

Elder Ward

Mollyshark,[p]Cut into 1 inch thick steaks and flash sear it then let it dewell for 15 minutes with all vents shut down. Pre season with salt and pepper to taste maybe a little garlic powder.[p]Yum Yum.[p]Elder Ward

Chef Arnoldi

Mollyshark, cut up into cubes & make kabobs.
if you have a meat grinder - grind to make pork sausages (if you need a recipe for sausages [or burgers] e-mail me at:
arnoldi@bellsouth.net

mollyshark

Chef Arnoldi,[p]Interesting that no suggestions to just roast the thing. Is this a weird cut? Have no idea why I bought it. It was sitting there as I was looking at someone else and it jumped in my cart.

RhumAndJerk

Mollyshark,
I really liked this one that was posted by Peggy.[p]Hope this Helps,
RhumAndJerk

[ul][li]Carne Adobadas [/ul]

YB

Mollyshark,
This recipe looks good.
Larry

[ul][li]Pork Butt[/ul]

Kelly Keefe

Mollyshark,
What's wrong with treating it just like a bigger pork butt and doing it for pulled pork? I use 4 1/2 pounders exclusively since I only have the wife and I to feed. We still have left-overs![p]Elder Wards suggestion is also good. It'd be a boneless pork steak.[p]Kelly Keefe
Jefferson City, MO

mollyshark

YB,[p]Looks good. One question. Since it is covered in a heavy pot, is there a benefit to cooking this in the egg as opposed to an oven?[p]mShark

YB

Mollyshark,
I have never cooked this meal.I would leave the top off for the first 2 hours to pick up some smoke flavor and then cover until it's done.
Larry