Pork butts

HEB has pork butts on sale at 97 cents a pound through next Tuesday.

Looks like im going shopping, thanks for the heads up

Hard to beat. I smoked one Sunday, made mashed potatoes, gravy and snap peas. Made tacos with mexican rice with it Monday night. Wife is making homemade buns for pulled pork sandwiches tonight, and will probably still have some left over.

Good deal. I wish it was that cheap at sausage making time.

Bill, I saw you say something about a cooking bag.. What rub do you use?

I make my own rub. I use salt, brown sugar, cayenne, garlic, black pepper, and chili powder.

will be buying some each day stock up for some smoker use

I got excited, but then learned that the HEB in my area does not have them on sale

Guess I should call first too & check.

Go to their website click on the sale link it will ask you to put in your zipcode to get your local sale add. Mine is $1/lb instead of $0.97.

Cool, thanks.

I don't see the sale link?

Never mind I found it, $1/lb.

thought you were from around Georgetown??? the email flier I got has Boston Butt Pork Roast bone in whole $1 per lb valid 3-25 thru 3-31 ... we use the old one at IH35 & 29, they usually have these in the center open coolers back in the meat market or in another open cooler in center aisle by the milk

maybe I over looked it in the flyer, I will have to double check

I found them in Leander and Georgetown, that's whats for Sunday supper.

you know I'll have some pork butt for supper...dont forget the baked beans and the cole slaw

How many kiddos you feeding these days?

at least 5 these days, things is tough on the workin' man

How much are they normally per pound?

Around $2.00.

Just finished a 14 pounder bone in shoulder. Smoking 6 at 250, pull,wrap and into oven overnight at 140.

Still have two on the smoker. Will come off in a few hours & wrap. I don't cook a lot of store bought pork, what the heck.

They also make perfect sausage untrimmed. You could freeze a couple and make cheap sausage by adding a little of that expensive venison.

Put butt in deep pan fat side down rub slap ya mamma shrimp boil on it then sprinkle kosher salt on it. Flip it over with fat side up an score it with a knife in a grid like pattern. Rub more shrimp boil and sprinkle kosher salt on it. Be generous with the shrimp boil. Once that's done take balsamic vinaigrette and coat the top of the but and around the sides. Smoke at 275 for 8-10 hours depending on the size. Do not cover let it form a bark. Once done shred the meat . Separate the oil and juice and pour juice back onto shredded meat. Be prepared for a 3rd to half gallon of juice while cooking. It's great for tacos or bbq sandwiches.