A whole bunch of slow grilled pork butt....

[suziquzie]

Besides quesadillas. Can't think of anything else!

[JillBurgh]

Put it in your tomato sauce/pasta with some diced zucchini.

[Andy M.]

Toss it with BBQ sauce and make a pulled pork sandwich
Tacos
A shepherd's pie (whatever the pork version is called)
Chili

[suziquzie]

Originally Posted by Andy M.

Toss it with BBQ sauce and make a pulled pork sandwich
Tacos
A shepherd's pie (whatever the pork version is called)
Chili

It turned out a little tough, can I still get pulled pork out of it?
Would I need to simmer it in some broth or something first? That does sound good....

[Andy M.]

For pork butt to be tender enough to be pulled, it has to reach an internal temperature of around 200 F (more or less). You probably didn't get it that hot on the grill.

You could simmer it in some broth and bbq sauce to tehderize it, then drain off the liquid and add some bbq sauce on a sandwich. Cutting it into smaller pieces will speed up the process and will need less liquid to simmer it in.

[suziquzie]

Andy as usual you are a culinary genious!
We kept thinking 160..... thats when we took it off.

[Uncle Bob]

Slice it, (3/4 to 1 inch) as best you can... add a little BBQ sauce, Lee & Perrins, etc, wrap/seal it tightly in aluminum foil. Preheat your oven to 250* or so, place the meat on a cookie sheet, in a skillet, whatever, stick it in the oven and forget about it for about 2 1/2 hours...Don't peek!!

Enjoy!

[Andy M.]

Originally Posted by suziquzie

Andy as usual you are a culinary genious!
We kept thinking 160..... thats when we took it off.

160 F is fully cooked. For the meat to be tender enough to 'pull' you need the higher temperature.

[Andy M.]

I like Uncel Bob's method better than what I suggested, suzie.

[suziquzie]

And DH makes fun of me for hanging out here talking about food all day......
Thank you much guys I will get that meat in the oven!