It is commonly braised and used for pulled pork and a variety of other options. I love to simply roast them. The fat within bastes throughout during the cooking process, adding moisture and remarkable flavor.
You can buy these with or without bones. The bone-in has more flavor, but more challenging when it comes time to slice pretty pieces. If you have a boneless one, be sure to open the flap created from removing the bones and season inside, as well.
I don’t generally brine a butt/shoulder. (and YES, the name is interchangeable for this cut of meat) You certainly can brine, if you have desire and the space.
Once seasoned, if cooking a boneless Pork Butt, you will want to tie it. Otherwise, the top tends to lift up and become dry.
Pork is so very versatile. It lends itself to a wide variety of different cuisines, so when it comes to seasoning, its wide open. If you are cooking a big piece, you may want to keep the seasoning simple, so you can use it to prepare several diverse meals. I get a kick out of my “Deja-Food” machinations. The challenge is to prepare of meal, using ‘left-overs’ while utterly fooling the picky eaters at the table.
If you have the ability to handle a large quantity of Pork Butt, I would recommend going to one of the several Cash & Carry stores. They are all over the Seattle area. These stores are set up for restaurants and other food oriented retail operations, but they are licensed for non-commercial purchases, as well. You will pay half the price per pound that you would spend at a grocery store. You will ALSO have a package containing two full butts. A ‘whole’ butt is from both sides of the pig, so two pieces. I generally cook one whole one, while cutting the other into two units that I freeze for another day. You can cut the first smaller, as well. You are in charge!
Enjoy!! Chef Celinda