A.C.
I agree with the post that says pork butt or shoulder are better served in a crockpot; be nicer to the nicer cuts of meat. :)
One thing my whole family LOVES, I actually got off a free recipe card at Publix grocery, funnily enough. It was REALLY good though. I'll give you that recipe:
Pork tenderloin with fresh peach salsa
1 tenderloin
1/2 tsp kosher salt (I used the coarse sea salt and LOVED that texture)
1/4 tsp black pepper
3 Tbs olive oil, divided (1 for browning pork, 2 for the salsa)
2 Tbs fresh cilantro, chopped
1 jalapeno pepper
2 peaches or nectarines
2 medium tomatoes
3/4 C fresh, diced onions
1 tsp WHITE balsamic vinegar
1) Preheat the oven to 400. Preheat 1 Tbs olive oil in a large saute pan on medium-high, season pork with sea salt and black pepper, cook pork 4-5 minutes and then turn (until well browned). Transfer pork to a shallow baking dish and bake 15-22 minutes or until pork is 145 degrees. Let it stand 5-10 minutes before slicing.
2) Prepare the salsa. Chop cilantro and place in a medium bowl. Cut a jalapeno pepper in half, remove seeds (more seeds=more heat), chop the pepper finely and add to the cilantro. Cut peaches (or nectarines) and tomatoes into small pieces and add. Add the onions, gently stir in vinegar and remaining 2 Tbs oil.
3) Slice pork, serve with the salsa.
Serve this with wine scented rice and steamed green beans or steamed asparagus...
Wine-scented rice:
3 Tbs fresh cilantro, finely chopped (I did 4 Tbs)
1 Tbs olive oil
1 1/2 C basmati or jasmine rice (I used basmati b/c that's what we had)
3/4 C fresh diced onions
2 3/4 C of white whine / herb chicken broth (I think I used 1 C wine, 1 3/4 C of broth)
1) Preheat medium saucepan on medium-high for 2-3 minutes. Place oil in the pan, then add rice and onions, cook and stir 1-2 minutes until rice is toasted and onions begin to soften.
2) Stir in wine/broth, bring to a boil, cover and set to lowest setting, cook 22 minutes (do not stir or remove lid during cooking).
3) Fluff rice with a fork, stir in cilantro, and serve.
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If it's on the small side, you could season it on the outside a little (I use Tony Cacheres), cut it down the middle and stuff it with sliced some fresh jalapeno peppers and put those and some cream cheese in it, wrap it with some bacon, and grill it. It's different, and tasty. (That was what someone else served me and I loved it; when I make it myself though, I cook/crumble the bacon and stuff it with the cream cheese and peppers to make it LESS bacon, lol). It's tasty, different than what I normally cook so it's a treat, but I personally prefer the one with peach salsa.