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Roast Pork Butt

Discussion in 'Shooting Related Threads' started by 4th. down, Apr 10, 2010.

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  1. 4th. down

    4th. down Active Member

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    Tried Cuban Pork Butt with the sour orange recipe - didn't like it. IMHO the sour orange is too over powering.

    Does anyone have a good roast pork butt recipe??
     
  2. JACK

    JACK Well-Known Member Supporting Vendor

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    Pork butt. My faveorite shooting related query
     
  3. ric3677

    ric3677 Well-Known Member

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    Just ignore Jack......he is up too early again. You have a PM

    Rick in Mt.
     
  4. mixer

    mixer Well-Known Member

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    Ingredients
    Here you go.


    1 (5-pound) pork shoulder, bone-in ,untrimmed and not tied
    Salt
    Freshly ground black pepper
    1 cup Creole seasoning
    1/2 cup olive oil

    Directions
    Preheat the oven to 400 degrees F. Season all sides of the pork with salt and pepper. Combine the Creole seasoning and olive oil in a small bowl to make a paste. Rub the paste all over the pork. Place the pork, fat side up on a rack in a roasting pan.

    Roast the pork for 30 minutes. Reduce the heat to 250 degrees F and continue to cook for 6 1/2 hours. Remove from the oven and cool completely. Remove the meat from the pan and using two forks, shred all of the meat.


    Eric
     
  5. CalvinMD

    CalvinMD Well-Known Member

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    If anyone has good culinary advice,,It would be Jack...I'm stil pissed hes never invited me for prime rib and a good cabernet
     
  6. Tron

    Tron Supporting Vendor Supporting Vendor

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    My Wifes new car does have those fancy heated seats....does that count?
     
  7. Mike

    Mike Member

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    I'd like to try Jack's lasagna, Mik
     
  8. Dr.Longshot

    Dr.Longshot Banned Banned

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    19 yrs old, 36-22-38 and nice and brown from the sun, w/no strap or g-string line, firm and hard abs.



    GB
    DLS
     
  9. H82MIS

    H82MIS TS Member

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    I guess your not having any muslims over for dinner????lol
     
  10. cubancigar2000

    cubancigar2000 Well-Known Member

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    Tron, you almost made me piss myself. Thats funny right there
     
  11. crusha

    crusha TS Member

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    We're all going to hell, Tron...but you're getting there 5 minutes ahead of me for that one.
     
  12. ric3677

    ric3677 Well-Known Member

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    This is what it's all about....


    [​IMG]


    Enjoy...Rick in Mt.
     
  13. Fathawk

    Fathawk TS Member

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    Inject with cherry juice, pump it up like a football. Liberally rub with BBQ rub, I like (basic, get creative);

    2c turbinado sugar
    1c kosher slat
    1/4c granulated garlic
    1/4c onion powder
    1/2c paprika
    1/4c chipotle powder

    Pack as much rub on the meat as you can get to stick. Place in a smoker and smoke from 225 to 240 for as long as it takes for the roast to reach 195 internal (it will turn black, this is not bad). Foil and rest for 20 minutes in a cooler, unwrap pull and serve on buns with BBQ sauce and coleslaw (on buns, carolina style).

    To die for, make sure you buy Boston Butt bone in.
     
  14. razor

    razor TS Member

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    well if the sour orange sauce did't, work try this : start with a small pork tenderloin season with salt and fresh pepper and pork seasoning drizzle with raspberry vingarette cook in oven or place on grill. to plate:place slice medallions on plate and drizzle with more vingarette [spelling]you can adjust seasoning to your liking. you can't imagine how good this is. razor
     
  15. Tron

    Tron Supporting Vendor Supporting Vendor

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    Maybe I'll try injecting juices, like Fathawk suggests.
     
  16. Brian in Oregon

    Brian in Oregon Well-Known Member

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    I marinade and inject apple cider (enough to cover it completely plus inject it) along with a small bottle of apple cider vinegar. Add, to taste, onion powder, garlic powder, and whatever other herbs and spices you like. Then smoke with apple chips, finishing on the grill or in the oven.
     
  17. Fritzboy

    Fritzboy TS Member

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    Try Slap Yo Mama
     
  18. 4th. down

    4th. down Active Member

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    Thanks to all for some great ideas which I am going to try. Especially the 195 degree internal temp. - never would have considered that. The Raspberry Vinargrette sounds inticing. With a 225 degree convection oven I am thinking about 15 hrs. on a Boston Butt - yum.
     
  19. shannon391

    shannon391 Active Member

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    The Ronco electric Rotisserie does a great job too, nice color and crispy on the out side, juicy inside.

    Front shoulder (pinic ham) is also very good, so is whole chicken.

    This is one appliance I use often . Just like the commercail says, "set it and forget it".
     
  20. B V

    B V TS Member

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    Put it a glass baking dish. Cover with sauerkraut. Cover and bake til done.
    Serve with bread, butter and strawberry jam on the side.
    A great dish.
     
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