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Sliced is right!

SlickRockStones

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Yesterday was sausage grind day on a pork butt so I’m set with 2.5# each of breakfast and zesty Italian. The money muscle end gets special treatment cause’ it’s too good to grind. Rubbed it down with my own SM clone rub and then overnight in the fridge. Tossed it on the pellet grill with Bear Mt. Blend til it hit 190 and probed tender. Rested and sliced. Fresh home baked bun, slaw and a drizzle of Blues Hog cut with Sonny’s sauce. I was melt in your mouth tender and perfectly moist. This is my go to pork sammach. Thanks for lookin’!
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I
 

chopsaw

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That's awesome . Slice pork butt gets overlooked in my opinion . Nice job .
The money muscle end gets special treatment cause’ it’s too good to grind.
I'm with you on this . When I do sausage , I save one and cure it into a small ham .
 

Brokenhandle

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I'm with everyone else... that looks amazing! Great job

Ryan
 

chilerelleno

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Great looking hunk of pork, and a nice Sammie.
Yum!

My youngest son prefers his pork butt sliced not pulled, and every so often I smoke one just for him.
 

jcam222

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Looks fantastic. I need to better educate myself on finding the money muscle and tubes.
 

chef jimmyj

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They are Tasty. That Sandwich looks like perfection!
Try Curing and Smoking the Money Muscle to 150°F, like BBB. Mom would simmer them with Cabbage, Onion, Carrots, Celery and lots of Potatoes. What a great Flavor the Pork adds to the Veggies...JJ
 

SlickRockStones

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Great looking hunk of pork, and a nice Sammie.
Yum!

My youngest son prefers his pork butt sliced not pulled, and every so often I smoke one just for him.
Thanks Chili. I actually used and exploited your “basic pork” rub recipe and boosted the Lawrys base with Chile powder, celery seed and a touch of cinnamon. The bark on the end slice was wolfed like a breath mint after I took down the sandwich.
 

SlickRockStones

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They are Tasty. That Sandwich looks like perfection!
Try Curing and Smoking the Money Muscle to 150°F, like BBB. Mom would simmer them with Cabbage, Onion, Carrots, Celery and lots of Potatoes. What a great Flavor the Pork adds to the Veggies...JJ
Thanks Chef J! BBB is on my list and I can almost taste the biscuits and grits.
 

SlickRockStones

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Looks fantastic. I need to better educate myself on finding the money muscle and tubes.
Thanks JC. I just turn the butt the its side with the bone on top and slice off the tube and MM end. My smoked end is sitting on the cut with the MM on top and tubes below. Give it a try.
 

SmokinAl

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Looks delicious!
Next sausage I make I’m going to do the same thing!
Al
 

tx smoker

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That is one excellent looking chunk of meat and a beautiful sandwich. Excellent job all around.

Robert
 

CFLJOHN512

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Good call with the Blues Hog. I love that stuff.
Looks like one hell of a tasty sammich.
 

thirdeye

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That is cooked to perfection, I remove the MM end too. Fun Fact, that muscle group is called the Coppa roast and is basically an extension of the rib end of the loin. Photo below.
That's awesome . Slice pork butt gets overlooked in my opinion . Nice job .
I'm with you on this . When I do sausage , I save one and cure it into a small ham .
Fun fact #2, a Coppa roast is where the cured and dried Italian style ham ' Capicola ' is made from.
Looks fantastic. I need to better educate myself on finding the money muscle and tubes.
After your first or second time, you will be a pro. You basically follow a natural seam.

They are Tasty. That Sandwich looks like perfection!
Try Curing and Smoking the Money Muscle to 150°F, like BBB. Mom would simmer them with Cabbage, Onion, Carrots, Celery and lots of Potatoes. What a great Flavor the Pork adds to the Veggies...JJ
Or use it when making pork and sauerkraut.

Here is some pork butt geography:

VCND3PS.jpg
 

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