Pork Butt Roast

Boneless pork butt, trimmed and tied for the oven. The pulled-pork cut without the bone — same long-cook capability, easier portioning afterward. Slow-roast at 300°F for 4–5 hours to a 203°F internal, rest, pull. Or slice and serve as a Sunday roast if pulled-pork isn't the goal. Sized 5–7 lbs.