How would you do it?

[JCGrill]

Got a pork cut, not exactly sure what it is. Says, "pork roast" and looks like a chuck. What would you do? Smoking, grilling, braising, sous vide are all fair game. I'll accept pressure cooker too.

[pkadare]

Can you post a picture of it?

[JCGrill]

Looks like a chuck. Maybe 4 inches thick, kind of a square-ish looking one, 9 or 12 inches on a side. Photo hardly seems worth it.

[Greygoose]

Roast,,,,,means smoke to me

[dcbopp]

Agree...

[ComfortablyNumb]

Hit it with some light smoke in a smoker then drop it into the sous vide. Then after a quick braise onto the grill long enough to get marked. Finish off in a pressure cooker and, after a ten minute rest, put it in a toaster oven to keep warm until ready to serve.

[JCGrill]

You left out searing it under a magnifying glass in the sun.

[Huskee]

0Sounds like an average pork shoulder to me, especially if you say it looks like a chuck. Obviously it's difficult to say for sure from just a description. I would just do pulled pork with it myself, or maybe try slicing it once it hits about 180-190 internal if you didn't want pulled. You didn't list sticking it on a stick and roasting it like a marshmallow as an option, but if you're feeling daring hey why not.

[JCGrill]

Flatter than shoulders I've seen, but it seems likely it's similar. Wasn't thinking pulled, but I guess it's an option.

[mountainsmoker]

I would just treat as you treat your pork butts only smaller.

[LA Pork Butt]

The lighter the color of the pork the more I would lean toward braising, but if the meat is dark like a typical Boston Butt with a fat cap I would cook it like a Butt.

[texastweeter]

carnitas!

[JCGrill]

Hmm, there's an idea.

[JeffJ]

If it's heavily marbled I'd either smoke it or braise it. If it's lean I'd grill it at high temps until 140 or so internal (medium).