Pulled pork from sliced pork butt?

[squirtthecat]

A local grocery chain has had pork butts for 99 cents/lb this week..   I've been stocking up. (65 pounds so far, resting in a friend's freezer)  ;D

However, they are all out of the whole butts, and only have the ones sliced into 'steaks'.  They are the same weight, just deboned and sliced about 1" thick - sold in 7-8 pound packages.

Can I make pulled pork out of these, or will they just fall apart in the smoker and dry out?

TIA,
STC.

[FLBentRider]

Use some butchers twine and make a Frankenbutt!

I'd coat them all up in rub and go for it.

[squirtthecat]

Use some butchers twine and make a Frankenbutt!

I'd coat them all up in rub and go for it.

I'm seriously considering that...    I'll make a pass through tomorrow, and see if my guy with the 25% off stickers is doing his thing.

Gonna give it away anyway...   A coworker is hastily moving into his newly finished house - with no counter tops, kitchen sink, dishwasher, etc....  He was hinting (not subtlety) that he'd love something they could heat up in the microwave (that does work), eat on buns/paper plates, and throw away the mess.

Hal and I have made a few BBQ-2-GO runs to his house already, while it was a work in progress..

[hal4uk]

I wouldn't try it with the steaks...
Tied up or not.. Bet the juices all escape.

[KyNola]

Pat, Pat, Pat.....thick sliced pork butt?  It is screaming TASSO!

Tasso is a highly seasoned highly smoked seasoning meat.  An absolute staple in Cajun cooking and good in any pot of beans or greens.  Gumbo, jambalaya, red beans and rice, crawfish pie.  Need I go on?  NePaS has a great recipe.  I've got a recipe that I stored from Stickbowcrafter(dang I miss that guy)that is really good too.

[squirtthecat]

Yeah, I was looking at your Tasso recipe as well..

I'll see what they have at the store today.    Surely they got more in - the sale runs through Labor Day.

[Ka Honu]

...thick sliced pork butt?  It is screaming TASSO!

That was my first thought, too (although 65 lbs would probably last me about 4-5 years).  They're also good grilled with any number of rub, marinade, and/or glaze combinations.

I think hal might be correct about them drying out in the smoker even if "lumped together."  You might want to experiment though - maybe stack and partially smoke a couple and then put them in a crockpot to see what happens.

Good luck and keep us posted.

[squirtthecat]

They had whole butts in today, marked down to 79 cents/lb.   I sailed out of there with 43 pounds....

[BuyLowSellHigh]

I think Hal is probably right on drying - I doubt you would be pleased with the Frankenbutt approach to pulled pork.  I also think Ky Nola has a great idea.  Tasso is a wonderful thing and hard to come by.  Make Tasso!