My mom was telling me about eating one of the best pork roasts ever when she was a child. I think my grandma made it. She said they just cooked the pork roast in the oven and it had Garlic slivers and covered with Greek Seasoning like Cavender's. So I have cross hatched a Pork Butt skin up, covered with olive oil, salt, pepper, garlic, onion powder, and Cavender's Greek Seasoning and threw it into my smoker at 275. I plan to slow cook it in there (no wood) until I get internal temps near 180, then finish it off at High Heat in the oven to get burnt skin. I'll let you know how it goes. Technically not "smoking" but using my SM045 vs heating up my house! Photos to follow!
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