Pork Recipe Needed

[4wheeled]

Originally Posted by Rissask

Don't ask me how long....I think at low heat it's hard to make a mistake, as long as it's falling off the bone, you're golden.

We had a bit of an issue, the power went out for two hours with an hour and a half left to cook. I had it on at 200 from 2 PM and the power went off at 5:30....came back on about 7:30 so I turned it up to 350 and cooked it until 9. We would have put it on the BBQ which is in the garage but since we didn't know how long the power would be off (and therefore the furnace) we didn't want to even open the door to the attached garage, it was -33 out and didn't want any heat to escape.

SO....it would have been better if left to cook at 200 until 7, I am sure.

It was *okay*, but it tasted a lot better at Yaxche. I used a pork shoulder bone-in roast, it was all right, I couldn't find a pork butt.


The red wine vinegar cooking with the onions is sure strong! But it needs that.
The achiote paste is really messy too. It reminded me of tandoori paste!

i was glad it fell apart, but i thought it seemed a wee bit dry.

i'll say you had a bit of an issue! yikes. glad it got cooked period!

i asked for butt and didn't realize til i got home the label said shoulder.

i mixed the achiote with oil which made it messier, but it rubbed on easier.

[TXMichelle]

This explains it:

Pork Butt Defined
Despite the name, pork butt does not come from the rear end of the hog--it is cut from the shoulder.
The pork shoulder weighs 12-18 pounds and consists of two portions: the butt, which is the upper portion of the shoulder, and the picnic, which is the lower portion.
The whole pork butt is a rectangular roast weighing 6-10 pounds and containing a portion of the shoulder blade bone. It is sold bone-in or boneless; if boneless, a whole roast may be cut into half portions.
The whole picnic weighs 6-9 pounds. It contains a portion of the foreleg and is usually sold with some skin attached. The picnic is sometimes cut into an upper arm portion (the meatier portion, usually sold skinless) and the lower foreleg portion (containing more bone, skin, and connective tissue).

The rest of the story:

Pork Butt Selection & Preparation - The Virtual Weber Bullet

[TXMichelle]

I prefer the Butt, but ended up with a picnic this last time and it tasted pretty much the same - maybe not quite as good, and it had more bones it in and was probably even a little bit fattier.

Other Names For Pork Butt

Pork butt is also know by the following names, or some combination thereof:

Boston shoulder roast
Boston roast
Boston butt
Shoulder butt
Shoulder blade roast

[4wheeled]

huh! veery interesting.

thanks a lot tx.

guess i got butt afterall.

[TXMichelle]

Sounds like it to me!

Originally Posted by 4wheeled

huh! veery interesting.

thanks a lot tx.

guess i got butt afterall.

[Rissask]

me too!

We both got butt.

Sounds like a Sir Mixalot song.

I was wondering if it was a matter of a difference in naming meat cuts you guys do down there....why on earth would you call a cut from the shoulder, a 'butt' roast? Silly Americans.

[4wheeled]

i just like saying 'butt'

i can hardly wait to go back and ask for 5lbs of Pork Butt for this friday.

Butt.

Butt.

ok....i better go now.

[Rissask]

Originally Posted by 4wheeled

i just like saying 'butt'

i can hardly wait to go back and ask for 5lbs of Pork Butt for this friday.

Butt.

Butt.

ok....i better go now.