I always make a nice pork and sauerkraut with a pork butt. I put it in my Nesco and add one or two bags of sauerkraut and enough water to almost cover. Then I just roast it on a low temp either all day or at least 4-6 hrs. I always make mashed potatoes to go along with it. The prok butt just falls apart and it is yummy!

I use this recipe when I don't feel like firing up the smoker:
Pulled Pork Barbecue
Recipe courtesy Tyler Florence
Dry Rub:
3 tablespoons paprika
1 tablespoon garlic powder
1 tablespoon brown sugar
1 tablespoon dry mustard
3 tablespoons coarse sea salt
1 (5 to 7 pound) pork roast, preferably shoulder or Boston butt
Mix the paprika, garlic power, brown sugar, dry mustard, and salt together in a small bowl. Rub the spice blend all over the pork. Cover and refrigerate for at least 1 hour, or up to overnight.
Preheat the oven to 300 degrees F. Put the pork in a roasting pan and roast it for about 6 hours. (I have also made it in a crockpot). An instant-read thermometer stuck into the thickest part of the pork should register 170 degrees F, but basically, what you want to do is to roast it until it's falling apart.
While the pork is still warm, you want to "pull" the meat: Grab 2 forks. Using 1 to steady the meat, use the other to "pull" shreds of meat off the roast. Put the shredded pork in a bowl and pour a little BBQ sauce over. Stir it all up well so that the pork is coated with the sauce.
To serve, spoon the pulled pork mixture onto the bottom half of each hamburger bun, and top with some slaw. Serve with pickle spears and the remaining BBQ sauce on the side.

Here's three recipes using pork shoulder that we like!

Pulled Pork Sandwiches

3 lb pork shoulder roast, skin and fat removed
1 cup chili sauce (or barbecue sauce)
1 tsp cumin
1 tsp dried oregano
Pinch of cayenne (optional)
2 tsp chili powder
1 Tbsp Worcestershire sauce
2 Tbsp apple cider vinegar
1 Tbsp molasses (or 2 Tbsp brown sugar)
1 garlic clove, minced
1 onion, chopped

Place roast in shallow casserole dish or in a roasting pan. Combine remaining ingredients; spread over and around roast (make sure roast is all covered with sauce). Cover and roast in a 325ºF oven for 3½ - 4 hours.

Remove roast to a cutting board. With 2 forks, pull meat into shreds, discarding any fat. Transfer shredded pork to a casserole dish. Pour cooking liquid into a measuring cup and remove any fat. Pour degreased liquid over pork. Cover and bake another 30 minutes.

To serve, layer meat onto Kaiser rolls and top with coleslaw if desired.

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Meat Sticks

2-3 lbs pork shoulder roast
4 garlic cloves, crushed and chopped (adjust number of
cloves to your taste)
1½ tsp salt (or to taste)
Pepper, to taste
3 eggs, beaten
2 cups dry breadcrumbs
1½ cups oil
3 dozens 6-inch wooden skewers

Trim off skin and fat from the pork roast. Cut into 1-inch cubes.

Combine cubed pork with the garlic, salt, and pepper. Let marinade for 2 to 3 hours.

Put meat on skewers. Dip meat sticks in beaten eggs and then roll in the breadcrumbs.

Brown meat sticks in approximately 1½ cups of oil in a skillet. Then place in a roast pan.

Bake for approximately 2 hours at 325°F (check frequently for doneness so they donÂt dry out).

NOTE: It is very important to keep checking the meat for tenderness by piercing the meat with a fork. ItÂs done when the meat pulls away from the stick. It is easy to dry out the meat!

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Sweet & Sour Pork

¼ cup peanut oil (or other)
1 egg, beaten
1 lb pork shoulder, cut into ½-inch cubes
2 Tbsp cornstarch
½ tsp salt
½ cup consommé
1 cup diced pineapple
2 Tbsp minced onion
1 green pepper, finely diced
2 tsp cornstarch
2 tsp soya sauce
¼ cup brown sugar
½ cup pineapple juice
1 Tbsp ketchup

Heat oil in a large frying pan. Roll meat in beaten egg and then in 2 Tbsp of cornstarch mixed with salt.

Brown quickly in hot oil, over high heat, stirring often. Lower heat and cook for 7 minutes. Remove the pork from the fat.

To the fat in the frying pan, add the consommé, pineapple, onion and green pepper. Boil for 5 minutes.

Add the cooked pork, and cook for another 5 minutes.

Blend 2 tsp cornstarch with soya sauce, brown sugar, pineapple juice and ketchup, and pour into pan. Boil, while stirring, until it thickens.

Serve with steamed rice.

Thanks everyone! I would have responded sooner, but it's been so busy at work even with my part-time job! Geesh, I'm exhausted these days, work is getting in the way...I'm off tomorrow (or rather, working at home) so I can take a better look at these and pick one to try. I'll have to try one next week as I have a three day conference Friday-Sunday to attend...I'll let you know how it turns out. Rose

I have 2 favorites.........
#1 one pork buut
1 ziploc bag
bourbon to cover pork butt
marinate up to 6 days
cook at 300 in dutch oven with potatoes, Little ones and carrots til done about 5 hours...yum
most important( lid must be tight( no glass ones)

#2
pork butt
zip loc bag
hoisin sauce
mirin or chinese cooking wine
grated ginger and garlic
soy sauce
cook same way as above

My mother always made it with split pea soup........... not my favorite..but I seemed to be the odd one in the group
even Lee and Max think I 'm wierd about this one !

How about something Mexican??

Chile Verde

4 lbs pork butt
4 cups water or enough to cover 3/4 of the meat
2 cloves of garlic
1 can Mexican style stewed tomatoes
1/2 tsp cumin
1 tsp salt
1/4 tsp pepper (fresh ground)
1 large onion chipped
1 can chopped jalapeno chilies
12 oz can of spicy V8 juice
Cook pork in water with garlic, salt and pepper until all the water is absorbed. Discard garlic and let the pork fry in it's own fat until it starts to brown.
Add onion, and cook a few minutes
Add all the other ingredients and cook until tender and dry.
Pull into shreds and serve with tortillas and garnish with guacamole, sour cream and cheese.

Linda

I've posted this a few times. Absolutely delicious and amazingly simple. It's worth buying Marcella Hazan's "Essentials of Classic Italian Cooking" just for this recipe.

Pork Loin Braised In Milk Bolognese Style

1 tb Butter
2 tb Vegetable oil
2 1/2 lb Pork rib roast (see note
-below)
Salt
Fresh ground Black pepper
2 1/2 c Milk

Directions

If among the tens of thousands of dishes that constitute the recorded
repertory of Italian regional cooking, one were to choose just a
handful that most clearly express the genius of the cuisine, this one
would be among them. Aside from a minimal amount of fat required to
brown the meat, it has only two components, a loin of pork and milk.
As they slowly cook together, they are transformed: The pork acquires
a delicacy of texture and flavor that lead some to mistake it for
veal, and the milk disappears to be replaced by clusters of
delicious, nut-brown sauce.

Note: The cut of meat specified above includes the rib bones to which
the pork's loin is attached. Have the butcher detach the meat in one
piece from the ribs and split the ribs into two or three parts. By
having had the loin boned, you can brown it more thoroughly, and by
cooking it along with the bones, the roast benefits from the
substantial contribution of flavor the bones make.

Another cut of pork that is well suited to this dish is the boneless
roll of muscle at the base of the neck, sometimes known as Boston
butt. There is a layer of fat in the center of the butt that runs the
length of the muscle. It makes this cut very juicy and tasty, but
when you carve it later, the slices tend to break apart where the
meat adjoins the fat. If you don't think this would be a problem, you
ought to consider using the butt because of its excellent flavor and
juiciness. Should you do so, substitute 2 pounds of it in one piece
for the 2 1/2-pound rib roast.

Do not have any fat trimmed away from either cut of meat. Most of it
will melt in the cooking, basting the meat and keeping it from
drying. When the roast is done, you will be able to draw it off from
the pot, and discard it.

1. Choose a heavy-bottomed pot that can later snugly accommodate the
pork, put in the butter and oil, and turn on the heat to medium high.
When the butter foam subsides, put in the meat, the side with fat
facing down at first. As it browns, turn it, continuing to turn the
meat every few moments to brown it evenly all around. If you should
find the butter becoming very dark, lower the heat.

2. Add salt, pepper, and 1 cup of milk. Add the milk slowly lest it
boil over. Allow the milk to come to a simmer for 20 or 30 seconds,
turn the heat down to a minimum, and cover the pot with the lid on
slightly ajar.

3. Cook at a very lazy simmer for approximately 1 hour, turning the
meat from time to time, until the milk has thickened, through
evaporation, into a nut-brown sauce. (The exact time it will take
depends largely on the heat of your burner and the thickness of your
pot.) When the milk reaches this stage, and not before, add 1 more
cup of milk, let it simmer for about 10 minutes, then cover the pot,
putting the lid on tightly. Check and turn the pork from time to time.

4. After 30 minutes, set the lid slightly ajar. Continue to cook at
minimum heat, and when you see there is no more liquid milk in the
pot, add the other 1/2 cup of milk. Continue cooking until the meat
feels tender when prodded with a fork and all the milk has coagulated
into small nut-brown clusters. Altogether it will take between 2 1/2
and 3 hours. If, before the meat is fully cooked, you find that the
liquid in the pot has evaporated, add another 1/2 cup of milk,
repeating the step if it should become necessary.

5. When the pork has become tender and all the milk in the pot has
thickened into dark clusters, transfer the meat to a cutting board.
Let it settle for a few minutes, then cut it into slices about 3/8
inch thick or slightly less, and arrange them on a warm serving
platter.

6. Tip the pot and spoon off most of the fat there may be as much as
a cup of it being careful to leave behind all the coagulated milk
clusters. Add 2 or 3 tablespoons of water, and boil away the water
over high heat while using a wooden spoon to scrape loose cooking
residues from the bottom and sides of the pot. Spoon all the pot
juices over the pork and serve immediately.

From "Essentials of Classic Italian Cooking" by Marcella Hazan