Feeding lots of people

Jim-

Two words leap to mind- CHUCK ROAST! Season it with any beef-friendly rub. Cook to 170*, wrap in foil, and take it to 205* (190 or so for slicing, 205 will give you pullable). An incredible transformation of a cheap hunk of meat. Be prepared for cook times of 2-3 hours/lb., especially for smaller cuts. You might try a chuck roll, or shoulder, which can be purchased at a lot of big-box stores. See Mainely Dave's website for a detailed (and humorous) adventure for a chuck roll. Actually, Dave's website is a great tutorial for anyone getting into the Cookshack game, and if I was the least bit computer savvy, I would post the link.

Brine some pork loins.

I've found Mainly Dave, but nothing about chuck roast. It looks like he is having fun.

I was going to make SmokinOkie's recipe for the pork sauce, but it turned out to be a good bit more to make it than just buy a jar at the store. I'm finding this is often the case and because of cost contraints (trying to keep 5 meals under $20 with propane, paper towels, coffee, etc) I sometimes have to cheap out.

Smokin, do you have a particular recipe for pork loins you like? I'll do a search to see what is here.

Thanks,
Jim

D'oh. There is Chuck Roll bigger than life. Glad I checked again.