These kind of competitions are a blast, especially if you are like me and enjoy having fun and showing off at the same time.
If there are any rules, please post them because using them to your advantage.... is an advantage 
. For instance, how many portions are required and who are the judges are important.
For the Boston Butt entry I suggest buying several butts and cooking the money muscle end, which is called a Coppa Roast. It's the best muscle group on the butt, and while most cooks will be entering pulled pork, you can enter slices that will melt in your mouth. Grind or cube the rest for sausage or stew meat.
You want to look for a nice money muscle, they taper but look for the stripes of fat. The blade bone is on the opposite side of the butt, and is a good point of reference when butchering, or breaking down a full size but.
Here is a cross section of a butt showing the MM and the adjacent muscles. The Coppa roast is roughly the upper 1/3 of the butt and contains several good muscle groups. You follow the natural seams, and then shape the roast for smoking.
I inject to insure moistness and flavor, but it's not mandatory. Smoking is pretty easy, somewheres around 275°, and indirect.
I pull on color, and wrap until tender (adding some butter and broth) which takes around 90 minutes to get probe tender.
The hardest decision you will make is the thickness of the slices. The more tender the roast is, the thicker the slice you can make.
In the event you cook it too tender to slice, just separate the muscles and turn in chunks of pork.
For the appetizer, Plum Pork is killer. It can be served warm or chilled, meaning you can make it the day before.
This is a Chinese appetizer that has a lot going for it..... It's flavorful, colorful and very hands-on. It can be served warm, but actual...
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