

For the record, the butterball boneless turkey roasts also include a gravy starter.
I buy a fair number of them when I find a good deal, I have a meat slicer and make most of my own lunch meats and they’re really convenient for that. Even with the added weight from the gravy which I also don’t use, they’d probably still be a money saver if I could keep myself from loading the sandwich up with extra meat.
I’ve been trying to figure out a good alternative, I may try at some point just cramming some turkey breasts into some meat netting and seeing how well it holds together.
Few more ingredients but my carnitas have always been a crowd pleaser
I tend to eyeball everything, but usually about a 12oz can of coke, oj and stock until it looks right, one onion chopped up, however many cloves of garlic I feel like peeling and chopping
If the pork shoulder fits I do it in a pressure cooker on high about 2 hours, if it doesn’t I do it significantly longer in a slow cooker
When it’s falling apart, pull the bones out, shred (I like to use a mixer)
Then like you, crisp it up under the broiler, and maybe mix in some of the cooking liquid