Boneless Pork Butt Question

[_John_]

Agree with the above, I tried it with the net on last year and it almost melts through the holes as it cooks then the crust forms on the outside, I had to cut off almost all of the bark to get the meat to come out.

[Dewesq55]

Thanks for your opinion.

[cdd315]

I will also cut them into half and sometimes quarters if it's a large one. I like to maximize the amount of bark. I don't leave the net on while cooking as it tends to take some of the bark off when you remove it. I will tie it up with butchers string though to keep it in a uniform shape if I have to.

[smarkley]

I usually cut it, I guess... so it cooks faster.

Once in awhile I will tie them, for no particular reason.

[Dewesq55]

smarkley, So you think I should keep the roast shape intact, or at most cut it in 2?

[smarkley]

Dewesq55 I have always just cut the boneless butt into smaller chunks... or just tied them up with butchers string to do the whole thing.

[Dewesq55]

Folks:

I have an 8lb boneless butt that I want to cook on Sunday for pulled pork. It is rolled and covered in one of those elastic net bag things. I am looking for opinions as to whether I should unroll it and cook it or keep it rolled into the roast shape and cook it in the net bag. Anybody have an opinion?

DEW