Yesterday we took a different route, seasoning wise, on a 4# money muscle end pork butt. Starting with a RECIPE for an insta pot or slow cooker, we modified the cooking method and changed up the cooking liquid. In a nutshell the recipe calls for a slather that includes fennel, sage, rosemary, red pepper, garlic, salt, pepper, lemon zest, and olive oil. The technique calls for making slits in the roast and working some of the slather into them. I did that and in addition added some dijon mustard to the surface. The roast sat in a zipper bag in the fridge for 18 hours.
On cooking day it went on the BGE for 1.5 hours for some color, then into a Magnalite roaster, with the liquid which we changed to pork broth and orange juice. It was roasted for 4.5 hours at 325°. I let the internal fall to 175, then hot held in a 170° oven for 2 hours. Of course, no typical bark to speak of.... but the herb slather from the slits was very aromatic as I was breaking the roast down. All in all, this was a very tasty roast. Mrs ~t~ made a sandwich with some Italian yellow peppers and I had mine with some garlic oven potatoes. The slits are something I need to explore, I can envision using Mexican spices and traditional BBQ rub. No prep photos.... This is after the time on the BGE. Notice the frequency of the slits, I followed this pattern all the way around.
This is after the roasting to tender time.
I had to chuckle when I broke it down.... the bark was green
On cooking day it went on the BGE for 1.5 hours for some color, then into a Magnalite roaster, with the liquid which we changed to pork broth and orange juice. It was roasted for 4.5 hours at 325°. I let the internal fall to 175, then hot held in a 170° oven for 2 hours. Of course, no typical bark to speak of.... but the herb slather from the slits was very aromatic as I was breaking the roast down. All in all, this was a very tasty roast. Mrs ~t~ made a sandwich with some Italian yellow peppers and I had mine with some garlic oven potatoes. The slits are something I need to explore, I can envision using Mexican spices and traditional BBQ rub. No prep photos.... This is after the time on the BGE. Notice the frequency of the slits, I followed this pattern all the way around.
This is after the roasting to tender time.
I had to chuckle when I broke it down.... the bark was green
