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Pork butt help.

Cactus Doug
Cactus Doug Posts: 341
edited November -0001 in EggHead Forum
Purchased 2 5lb. boneless (did not have bone in) pork buts from butcher today. Plan to rise early (5am) and start cook. For some reason I decided to put garlic slices, chopped onion and some rub inside butts, then tied them up. Did not rub outside, rewrapped in butcher paper and back in fridge. Plan to rub in am.
Question- Has anyone put garlic onion etc... inside? Does it help flavor the meat? Did I just waste my time? BTW, I did search and all I found was a post about putting little slices of garlic in cuts, but no feedback on similar technique.
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Comments

  • usc1321
    usc1321 Posts: 627
    I've never tried it like that, but am VERY curious as to how it turns out. :cheer:
    Let us know and post some pics. ;)B)
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  • BENTE
    BENTE Posts: 8,337
    i think i did a pot roast one time and added garlic slices cannot remember how much better it was cause i did it as a braise in the oven before i had an egg (7+ years ago)... sounds like it will be good...


    only problem i would forsee is you opened up the butts again.. there was a chance bacteria got in there the first time the butcher (or meat guy) opened it up and you just doubled the chance of this happening... but if your don't have the same household concerns i do everything should be great...


    next time if you have a sams near you you can get the bone in type.. pretty cheap also ;)


    just my $.02

    happy eggin

    TB

    Anderson S.C.

    "Life is too short to be diplomatic. A man's friends shouldn't mind what he does or says- and those who are not his friends, well, the hell with them. They don't count."

    Tyrus Raymond Cobb

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  • MilitantSquatter
    MilitantSquatter Posts: 98
    Garlic is potent and should certainly have some carryover is you used enough.. not sure about the onion.

    Never tried on pork butts, but quite often on pork loin and the garlic comes through.

    Looking forward to your results
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  • Grandpas Grub
    Grandpas Grub Posts: 14,226
    I have injected garlic pieces into some pork. I didn't like biting into the garlic pieces. I guess it would depend on how much one likes garlic and how much the pieces of garlic roast.

    I just pulled out the garlic pieces. If I think far enough ahead I will season the outside, including where the bone was cut out, of any meat and put it back in the fridge. Just before cooking I season again to freshen up the rub, that process turns out great.

    You should be fine. GG
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  • Gator Bait
    Gator Bait Posts: 5,244
    I have studded roast beef with garlic and it is great but like Grampas Grub says the garlic does not roast enough to be good. The flavor it imparts is great though. I have also stuffed a leg of lamb with roasted garlic which had a much milder flavor but the stuffing was fantastic.
    With the low and slow cook of the pork butts and the higher internal temp then a roast beef or leg of lamb I think it could be very good. Keep us informed, it sounds interesting, I'd like to hear how it comes out.

    Gator
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