One of the things that aggravates the heck out of me is when friends, mostly on Facebook, share recipes they have not tried. I think I know why — so they can find them again. I suppose them sharing recipes they’ve never tried on Facebook is no different than all the recipes in pin on Pinterest that I’ve never tried. In my mind, recipes on FB should be “I’ve tried this and it’s wonderful” and Pinterest should be “Oh, this looks good. I’m pinning it so I can find it again” but . . that’s just me.
So, here I am fixing to do what bugs me when others do it. I have not made this recipe but I’m sharing it.
One of my friends in Louisiana is an excellent cook. Every picture he posts has me thinking . . if I leave now, I could be there in 8 hours. Yesterday he shared this recipe:
Brown 7.5 # Boston Butt pork roast seasoned , stuffed with garlic in olive oil and balsamic vinegar. Cook in oven on 500 for 1 1/2 hr. In pot with a lid. Turn oven off , do not take lid off or open oven for 7 hrs.
And, I’m totally unethical today because I’m sharing his photo.
Barry’s Pork Butt
Good pork butt is about my favorite meat ever . . next to steak, lamb chops, homemade fried chicken, crawfish, shrimp, fish . . did I leave anything out? 🙂
Seriously, it’s time for me to make tamales and I can use this leftover meat for tamale making but I can also use it for breakfast burritos, pulled pork sandwiches, chalupa, burritos .. pulled pork is such a versatile dish.
Barry’s recipe will be great for days when I’m gone because I can cook it before I leave the house and then turn the oven off and let it sit while I’m gone to my knitting group or to take Rita to the vet in Abilene. Here’s another version of Barry’s recipe . . similar but not the same.
Pork Butt
I knew I had a pork butt wedged way back in the freezer but when I dug it out, it was a double pack . . over 20 pounds of pork butt, all frozen together. I can’t believe I did that. I never do that . . what was I thinking. I’m going to let it sit out for a little while and try to separate them before they completely thaw so I don’t have to cook them both at once but if I have to . . I have to. I thought about leaving the big one in the freezer and buying a smaller one but I don’t really mind cooking it all. I often cook two when I’m making a large batch of tamales. I’ll probably shred a lot of the meat and freeze it in broth because I’m not making tamales til I clean out a freezer and make sure we have room for venison . . deer season starts soon.
I’m looking forward to trying this recipe and I’m confident enough that it’s going to be delicious that I don’t mind sharing it before I’ve made it.
Verna says
What you said about sharing recipes reminds me of how people post a glowing review of something they haven’t tried yet. That pork recipe looks easy, I’ll have to give it a try! Thanks for sharing it!
Teri says
Funny you should mention that….last week I got a cake recipe from FB and started making it….
Well the butter was listed as 11/2 sticks instead of 11/2 cups…big difference. Lucky I know what sugar and butter mixed together looked like….or it could have been a bigger disaster than it was….the frosting was also listed as 3 cups of powered sugar…4 TBL butter and 1/2 tsp of lemon juice….no way that works….I will never try a recipe on FB again unless a friend has and loves it…the “surprise lemon cake” was a big surprise…..very dry and no flavor…..
Judy D in WA says
My pet peeve also…mostly because there is a save post option so you don’t have to share. I am drooling right now but have no pork butt in the freezer. What I do have are chickens and chicken parts so yesterday I pulled out 10# of legs and thighs and will be pressure cooking them tomorrow. I love having cooked chicken in the freezer.