After a trip to the grocery store, and noticing the presence of sale, I find myself with unplanned pork butt. 8 pounder.
My default is Crockpot +butt+onions+garlic+barbecue sauce= easy good Pulled pork.
And as much as I love a nice pork chili verde for enchilada sauce, my chile options in Michigan this time of year would make it half-assed at best.
But I am open to new ideas today, anybody got a big wow recipe for pork butt? The only main rule is it must be freezable.
Chipotle peppers in adobo sauce, Doctor Pepper, chopped onions, brown sugar, pork butt all in the crockpot.
Mix a 16 oz can of cranberry sauce, a cup of French dressing, and a 1 oz envelope of onion soup mix. It’s a recipe for chicken but it should work for pork as well. Pour it on the pork and bake or crockpot it.
I made Vaguely Vietnamese Slow Cooker Pork Tacos a couple weeks ago, and can highly recommend them. And just in case, Pork Butt = Pork Shoulder. You have the right cut for the recipe.
That sounds great.
Did you make the slaw, too?
Ohhh, different and quite tempting.Unfortunately I have no ginger among my assets currently, and that seems to be a key. I guess I’ll have to suffer from the horror of grilled brats today, and hit the store again for the pork tomorrow. 
Here’s the recipe I use, except I but a small can of chipotle peppers and only use about 2/3. Still plenty zingy. http://www.foodnetwork.com/recipes/ree-drummond/spicy-pop-pulled-pork-recipe.html
Yep, did the whole shebang. It was great - I’ll definitely make it again sometime.
Root Beer Pulled Pork is a favorite in our household. Recipe calls for pork tenderloin but we’ve made it with various types of boneless pork roast, including pork butt. Yummy and easy.
Here’s a recipe for Red-Braised Pork Shoulder that I submitted to the Usenet cookbook years ago. Pork shoulder and pork butt are basically the same thing. This recipe is good if your roast still has the rind on it.
Thanks for all the suggestions. The Vietnamese-ish recipe is now in the crockpot. Now to wait for 6 hours.
Report back in 6 hours, 5 minutes?
Here in the St Louis area we sometimes get the butt sliced ⅜ to ½ inches and grill “Pork Steaks”…mmmmmmm
I’m doing the Vietnamese-ish recipe later in the week, once all this brisket is gone.
(I am the anti-vegan)