Things You'll Need
Large cutting board
Large sharp carving knife
Carve a bone-in pork butt roast to optimize the meat's tenderness and the number of servings. The bone of the pork butt will retain heat and continue cooking the roast after it is removed from the oven. Bone-in roasts should be cut into slices at the table so guests are able to enjoy the presentation and moist texture. Feed the crowd at your next gathering with slices of moist bone in-pork roast they will remember long after they leave.
Place the bone-in pork butt roast on a large cutting board with the best looking side facing up.
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Cover the top of the roast with a tent of aluminum foil while it rests for 10 to 15 minutes.
Remove the aluminum foil and move the cutting board and pork roast to the dining table or table-side carving station.
Turn the exposed bone end so it is pointing toward your right and hold it in position by inserting a large fork into the top center.
Make a first slice across the grain with a large sharp carving knife. The slice should be about 1/8 of an inch thick to remove the tough roasted surface. Set this piece aside for yourself.
Continue with 1/8-inch thick slices or thinner across the grain until you reach the bone.
Turn the pork butt roast on its flat side and continue slicing across the grain to get more servings. If the bone starts to come loose, cut the surrounding tendons to free it and pull it out.
Store bone-in pork butt leftovers in a sealed plastic container inside the refrigerator for up to a week.