Ah, more sous-vide. Maybe one of these days I’ll bite the bullet 
I get the reluctance. There’s a learning curve but much of the techniques have been figured out by a lot of people, including Kenji Lopez-Alt in his usual OCD way. Once you figure things out, it’s easy. The thing I like is if you get a stick circulator, it takes up very little room. I keep mine in a kitchen drawer and use a stock pot so I didn’t need another new thing.
The other thing, you can smoke an already sous vide chunk of butt…just to take on the smoke and char.
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Hahaha. STAAAAAHPPPP! At least until I have one of them there gadjits 
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Now is the time to buy one, before XMas prices tend to be lower. I have seen some <$100
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Thx, I’ll look into it.
It’s never out for sale but I just call the local WF (because it’s convenient) and they special order it for me. Usually takes a couple of days to come in. And even though I don’t ask or want them to, they’ll usually go ahead and bone/trim it for me, and then twine it back up into a nice little cylindrical package that I immediately rip back open once home…
It might help you decide if it makes sense for you. As they say on “Beat Bobby Flat”; it’s not a unanimous vote!
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Butt is mostly pressure cooker pulled pork (ready in 45 minutes) or it’s ground and made into a variety of sausages, filling for pies, as a fried mix in for soup and, of course, dumplings or bao.
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Wow, your ideas are so much more creative than what i’ve done so far! No grinder attachment here (although a former CH once gifted me an old hand-cranked one I never used 
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I’ve often wanted to make my own dumplings, which I realize isn’t all that labor-intensive… but when you have such a vast selection of dumplings and potstickers readily available in the frozen sections of our Asian grocers, it’s unfortunately easy to be lazy.
Maybe a “project” over the holidays.
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This is the best one Ive found. I can buy sour orange juice in bottles but if I can find sour oranges at the Latinx market its the best
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I found one on Woot recently for like $29. Its still in the box…
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I have done it numerous ways, but I am partial to braising. A braise similar to that for Cubano pork has orange juice, all the herbs and spices, and a can of Coke!
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(Whispers) pssst
Don’t people in Florida hear you call it that! Here it’s mojo pork or lechon asado (even if its a butt that hasnt been a lechon in a long long time)
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Many thanks for that insight.
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I need to make that SE recipe for sure. I love crispiness. One could even say I’m obsessed with crispiness.
The upside of picky eaters is that you learn to cook a LOT of different foods with a big spectrum of ingredients. The downside is that sometimes you feel like shooting yourself in the foot.
The frozen sections of the local grocers are really terrible. Not much choice other than to make things yourself.
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