Frogleg wrote:
....> I am still roast-impaired. I got my Boston butt on-sale
pork roast,
....> I'm thinking my first experiment will be chopping up
some of the meat,
> putting in a frypan for a last crisping, and adding my homemade red
> (chile, not tomato) sauce.

I start with a 'scratch' recipe, then work backwards over
time, reducing the amount of effort required.

For pork, my Albertson's grocery carries an Armour(?)
blister packed roast marinated with garlic and onion in 3lb+
sizes. I simply put it in a glass baking dish with 1/4 cup
of water and cover. Bake as per instructions.

The hardest part is not eating the results as you pull it
apart for a recipe like green chili stew.