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I sometimes use a variation of this method for whole picnics when I want to shred them for barbecue. I use a large oval enamaled cast iron dutch oven and it browns beautifully, even at a lower temperature. Is there anything better than that crusty browned pork from the bottom?

I think that the butt is under appreciated because of the large amount of fat it had back when pork was fattier. I was so pleasantly surprised when I finally gave it a try. My favorite supermarket even removes some of the fat when they bone and tie it.
MsgID: 0813276
Shared by: Jeanne/FL
In reply to: Recipe(tried): Boston Butt Pork Roast
Board: What's For Dinner? at Recipelink.com
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