Thread: BOGO Pork Butt Roast

Last week I picked up two roasts because they were buy one get one free. A pork butt roast goes a long way to feed two people My house smells great because I have one in the oven now. I put lots of slivers of garlic in the fat cap, around the bones, and in other areas to add flavor. For exterior seasoning, I have black pepper, some salt, a blend called 'Smoky Swine' that a friend sent, and another blend called Pork Rub (both are Fiesta brand). In the bottom of my blue speckled roaster I have a layer of celery stalks, carrots, and sliced onion to keep the roast off the bottom of the pan. And I added about 1/2 cup of water to keep in some moisture before putting the lid on. I'm baking it at 325 degrees for about three hours, then checking the internal temperature.

It was at Meijer last week. I've started playing with rice noodles, so sometimes I make a potful of noodles in broth with sliced celery, matchstick carrots, snow peas, a splash of soy sauce, and take a slice of pork from the roast and dice it up. It can be pretty filling, and helps stretch out the leftovers Also, I've made pork fried rice using frozen peas and carrots and a little diced onion. Have also made barbeque pork sandwiches. Thinking about making a casserole with egg noodles, peas and carrots, and cream of chicken or celery soup with slivered pork. Now I'm hungry....