I cut them or they come cut from store into pork steaks for the grill.....

Ohhhh....Bill you're a genius! I hope you don't mind, but I'm gonna act like I thought of that lol. My fiance loves grilling out.

My best friend from years ago was of Polish heritage and once a year, he would grind up pork butts and make Polish sausages with it. I use to watch him do it. He had this hand stuffer that put the filling in and he would put and he would put casing on the outside.........................................................................................................................................................................................I don't really know how to explain it but here is a video :)

https://www.youtube.com/watch?v=RPQP4TC3E1w

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Sadly I no longer have the equipment to do sausage. I used to help my dad every year. Kinda burned me out honestly.

Another option I duplicated from a local home cooking restaurant. Use a crock pot and put in pork (preferably browned for flavor); add sliced onions and sweet peppers; season at will, last hour add mandarin orange slices (drain can first). I usually order rice and greens for sides if at the restaurant.

True Pork Butt / Shoulder is very tough. It needs to be cooked for a long period of time. I smoke them for 10 to 13 hours at 250F.

I made it yesterday. Put in a deep pan with lots of seasoning, celery, Worcestershire sauce, apple cider vinegar, and a can of chicken broth. Then I covered with foil and baked for about 4 hours on 350.
It was so good and tender! It made way to much tho.
Today we have 2 birthdays at work and we always bring food for each other. So I put sweet baby Ray's on some of the pork and brought it to work with buns and chips :)

When I fix a big anything, usually at a great price, I freeze portions, then vacuum seal for later meals. Really works well for the heat of summer, or when I was working long hours. Hugs.

I don't have a vacuum sealer. Also I have tried freezing stuff that was already cooked and when I thawed it, it was gross.

Not everything freezes well. Meats do the best, even after being cooked. Sauces and seafood also do well. The vacuum sealer is the key, but always freeze before sealing.. I get rolls so I can cut them long, then reuse after removing portions. Cheese will only be good for cooking; anything that is a stew or casserole, not a good plan. Hugs.

Thanks, maybe I will ask for a vacuum sealer for Christmas :) hugs back

I ate the last of the pork last night. Stir fried it with half a red onion, some peppers from the garden, what was left of the broccoli, and a can of pineapple with juice. I also added some vinegar and sweet chili sauce. Served over white bismati rice. And had a bread stick just cuz lol. It made enough for lunches today and tomorrow.