I'm sorry...make sure everyone has enough martinis and no one will notice. Maybe the extra time in the crock pot will help.
I'll start another thread about my day's cooking trauma.
Linda C

Oh, poor you! Have a sit down and another martini - you deserve it. I really hate it when I spend lotsa bucks for a piece of meat and it turn out tough, tasteless, or both. I feel your pain.

Teresa

If you still have your receipt i would take it back to Whole Foods. They have been very responsive. At their prices they well should be.

Oh carp! The kids will be happy, the slaw will be great and take the vodka to share martinis with the adults and they won't even notice the pork!

Sorry :0( and hugs and more vodka wishes for you!

Alexa

Sharon, I can't help the pork butt, all I can do is to hope you have had the same beautiful summer weather that we have had here today. I think you are pretty much due east of me. It hit 90F for the first time, it's still about 84F at 8pm! There has been boats and jet ski's on the lake all day.

Long live summer!!!!!!!!!!!

(just wanted to put things into the proper perspective)

Nancy

What about putting it in a pressure cooker?

I agree, Marigene, except she's at the cottage, so I doubt there is a pressure cooker there. If there is, stick it in, it'll "tender" enough to make a decent pulled pork.

If no pressure cooker, I say buy more vodka! Sorry about the pork. Oh, and it got to be 90 here too, so I hope your weekend there is just like ours has been.

Annie

Hmmmm....would it work to mince the meat and serve it as a sort of "sloppy joe" pork sandwich?? Try mincing a small piece and add extra sauce and see if that's better.

Chase, I feel for you.

Just FYI, my pork butts smoke at 215-225* for in and around 12 hours. If you are so inclined try my user name at telus dot net and I'll explain why. Its science! And long so I won't clutter up here.

Was this boned? I always use bone in, the whole thing.

Modern pork has had too much fat bred out of it, I think.
Its that internal basting you missed, sounds like.

I am a little late to the party - but hope you had the martini. I would love to have shared any of your pork and buns Sharon! Don't sweat it.

j

I'm sorry Sharon! But somehow I have a feeling that even your worst pulled pork will be one of the best things at the picnic! Particularly with delicious cole slaw.

I hope you enjoyed the beautiful weekend and had that extra martini.

AM

awww...Sharon - you KNOW I've been there - LOL. I hope it was all better than you expected and that your weekend was fantastic!

Thnaks for all your kind thoughts and condolences!

I did chop it very fine and added more sauce than I usually would and kept it in the crock pot until serving time. It was passable, most were happy enough but it was not up to my expectations.

The second batch of buns didn't have quite enough rise time but they were good and still warm!!!! Folk were impressed that I made my own buns and that seemed enough!

The kids loved the pepperoni rolls. I'll be making them again , and often !

Annie and Nancy, gorgeous here too. Beautiful night last night , even the black flies behaved. Already almost 75 here. Great day for a boat ride.

Well Sharon, that was quite an undertaking, with a happy ending.
The neighbors were impressed, and the burnt butt offerings and unleavened bread also appeased the Gods, all in one fell swoop.

You're my favorite martyr!

Sol

Oh gosh. Who can find a cook who hasn't had to serve something that wasn't up to their own expectations? If the guests were happy, the food was, as Arabella said, probably better than you felt, even if it wasn't your best. My husband often cuts off my culinary self-critiques with a, "well I'M enjoying it!" At which point I realize that we are our own worst critics, and I should just hush and enjoy the complement of watching the food disappear. ;)

Sharon, it all sounds perfect to me. Like Metaxa, Elery smokes a pork butt for hours but I would have thought that 6 hours would be plenty.

Ah well, it's all good at the cottage!

Annie

Steaming the pork can sometimes soften it up. When I make pulled pork, I poach it in water with a bunch of dried chilies and some onion. I don't have a smoker, and so I haven't tried that yet. It sounds like everything worked out well in the end.

Weather here has been cold, with temps in the mid 60s - part of the "May Gray". I don't mind the cool weather because it makes it easier to do yard work, but I think some of the plants might want it a bit warmer. We have the heat on at night. February was warmer. You must be enjoying the extremely long days now! I was shocked at how long the summer days were in Vancouver when I first visited in late July.

Lars