Not a Problem...Both I and my daughter cut 8lb butts in 4 pieces to save time. They take about 5-6 hours at 225. I have done them two ways. One smoked straight through and one 4 hours at 225, then Panned with foiling juice and went in the oven at 300°F to an IT of 205 and they were falling apart. Straight Smoke had awesome bark but some pieces were a bit dry. The Foiled meat was very juicy and the family didn't miss the bark. I will Foil small pieces from now on. Another family favorite and great way to use Butts, Shoulders and Country Style Ribs, see below. Note:...Hot Smoke the Meat an Hour or two if you wish...JJ
Porky Pasta Sauce
4-5Lbs Pork Butt, cut in 2x2 pieces ( This is a Min. up to 8lbs won't hurt, Bones Too! )
2T Olive Oil
2C fine Chopped Onion
1C fine Chopped Carrot
1C fine Chopped Celery
2-3ea lrg Cloves Garlic, minced (1Tbs)
3ea 28oz. Cans Diced Tomatoes (7Lbs Fresh Diced)
24oz Tomato Paste, 2-12oz cans.
24oz Water or Stock
12oz Red Wine, or more water.
2tsp Oregano
1tsp Salt
1tsp Black Pepper
1C Fresh Basil Leaves, torn (Big handful.)
1T Sugar if needed.
Lots of Parm Reggiano Cheese for pasta
Heat oil in a large Heavy Bottom 12Qt Stock Pot.
Brown meat on all sides, 6-7 pieces at a time. Set aside.
Saute Veg until Onion is translucent and golden.
Add Tomato Paste and saute until it darkens slightly.
Add Meat and remaining, except Basil and Sugar.
Bring to a Boil, reduce Heat and simmer until meat is nearly falling apart. About 3 Hours.
Stir every Ten Minutes, scraping the bottom of the pot to keep from burning.
When meat is Fork Tender, Add Basil and adjust seasoning. If too acidic add sugar to taste.
Serve Sauce over your Fav pasta and meat on the side. Top with Cheese.
