What is misleading? The title is exactly what the thread is about.
I sneaked a little taste of the roast.
Oh, yummy. I’ll have fun pulling the pork tonight!
I knew exactly what this thread was about when I saw the title.
Oh, that was good. I made a sandwich with the sweet & spicy sauce and put some cole slaw on top. On the side I had potato salad and bread & butter pickles.
Mrs. L.A. brought home crudités because of the warm weather (it’s over 60) and she didn’t want anything heavy. Oh, well. More for me.
Mrs. L.A. had some meat with the original sauce (no bread), and some cole slaw. She said the seasoning (rub) was just right. I’ll have to try to remember what I put in it, because I’m almost out. I’ve been picking at the meat, so I packaged it up and put it in the fridge.
Tonka liked the port, but Creamsicle just sniffed it briefly and didn’t want any.
Let us know when you run out.
I made one couple of years ago, same method as you, sans liquid smoke.
So much pork.
Cooking for two here; I bought a trimmed, bone-in Boston butt. I thinly sliced all the meat up to the bone to make tocino, a Filipino bacon-like cured pork dish. Then I smoked the remaining piece on my Weber kettle (not the Smokey Mountain, which hasn’t yet been introduced for the 2014 BBQ season) until it was 202°. Served it on buns with coleslaw and a Lexington-style sauce. Gonna make some fried rice with some of the remainder this week. I love outdoor cooking season!
General rule: @ 250 degrees, it takes about 1.5 hours per pound.
I’ve been trained by 3 World Champions in BBQ- I attended The “Jack’s Old South BBQ Cooking School” (ran by 3-time World Champion Myron Mixon) - and “The Smokin Trigger’s BBQ Cooking School” (ran by 2-time World Champion Johnny Trigg) and "The Paul Kirk BBQ Cooking School: (ran by 7-time World Champion Paul Kirk)
The total cost was about $5000.00, but well-worth the time, energy, and cost. The best was the JOS class- Myron is nothing like you see on his show "BBQ Pitmasters (on the Destination Channel)- he’s a great guy and his class will really sharpen you up. It made me about 30% better than I was going in.
It sure came out juicy and tender!
I have a feeling some of it will be turned into carnitas, since we have plenty of tortillas.
Yeah, I keep seeing that rule, but in my smoker, a WSM, an 8-10 pounder at 250-265 (at the grate) finishes generally in an hour a pound or less. My typical smoke time, repeated many, many times, is 6-9 hours for that size butt. I have no idea why my numbers seem to be off from so many (but not all–some report the same as I do) sources.
The rule is actually 225-235 that yields 1.5 hours per lb. So, adjusting up explains why it’s a slightly faster cooking time your experiencing. Also, a WSM is quite efficient. I have a Backwood’s “Chubby” and a Backwood’s “Pitbull.” Love em!
I never do pork shoulder (ha, we don’t call it Boston Butt!) because there’s only two of us and neither of us is crazy about pork. When I get the hankering to do BBQ, though, I’ll do it with a roast – not tenderloin – in the crockpot with a sauce which includes a homemade sauce. The sauce has root beer in it. It’s the only time I ever have any kind of soda in the house. It really makes a punky funky delicious sauce.
I serve it with potato salad for my husband and cole slaw for me. The cole slaw has to have a vinegar dressing. I don’t know why this is, but it just has to.
There’s still some pork left! (The Missus isn’t helping me eat it.) For breakfast (or whatever you call what you eat three hours after you get up) I hacked off a slice and cut it into strips and fried it with a little salt in a pan. Then I warmed a couple of corn tortillas and made tacos with Trader Joe’s ‘spicy’ guacamole.
Avocado’s Number? Good stuff. 
You might want to check out this epicurious recipe. Uses basalmic vinegar. I like this one a lot since my family isn’t a fan of BBQ sauce. It’s a LOT of meat, and I usually do it when we have a big group over.
http://www.epicurious.com/recipes/member/views/slow-roasted-pork-shoulder-52195701
I know I just posted this recently somewhere, so apologies if it’s a repeat.
Make Hawaiian kalua pork hash with the leftovers. Chop/shred a generous serving of pork. In a skillet, saute some cubed potatoes in a little oil until they’re almost done, then add some sliced onions and the pork. Add a few drops of smoke flavoring. Toss all of it around in the skillet, mashing some of the potatoes a bit so that you have some whole cubes and some mashed. When the onions are starting to brown, add a bit of water or broth and cook until it’s almost evaporated (this mixes with the mashed potato cubes and forms a bit of crust).
Plate it up, and if you like, add a sunny-side egg on top. It’s my husband’s favorite breakfast.
Ain’t no butt like a Boston butt. They’re somewhat of a staple around our house, I’ll smoke about one a month or so. I made the mistake of taking one to work awhile back and now get regular requests from orkers that’ll buy two, have me smoke them and return one.
I usually rub a light coat of olive oil on first, then some kosher salt, coarse ground black pepper and Fiesta Rib Rub. Hickory, pecan or post oak work well for the smoke (offset) and with the fat side up I’ll let it go to 203F internal and faux cambro for an hour plus. Yes, it’s jiggly, sometimes to the point of being hard to get it out without falling apart. Those black, insulated kitchen gloves really work well when you’re pulling it apart hot. One more thing, I’ll always locate the money muscle before cooking and then set it aside for especially delectable nibbling.
Very cool. I watch that show sometimes and have learned and borrowed from Myron, Johnny and, of course, Franklin. And that pleasantly surprises me about Myron… I figured he was a hardass 24/7.
Robert Rodriguez has a great recipe/ mini-cooking show for this as an extra on the DVD for Once Upon a Time in Mexico.