I've got a three pound pork butt stuffed, brined, and tied and ready to go for a dinner tomorrow night. But I want to make sure I don't mess this up!
First of all, what side dishes would go with this? I wanted to make an asparagus soup because otherwise, this doesn't seem like a very spring like meal.
I also have a few other questions pertaining to the actual recipe:
Egullet threads suggest cooking the meat longer and at a lower temperature. What have ppl here found? I want this to be really tender! Am borrowing a friend's digital thermometer to monitor the progress.
What sort of pan should I use? (Large stainless steel skillet or a roasting pan?) I think I might need to buy a new one that's large enough because I want to roast lots of veggies in with the meat as well.
Has any one else done other modifications?