This is a recipe of my own creation. It would be excellent smoked on the grill. Meat makes fantastic sandwhiches. The only variation I'd like to try next time is more thyme, and remove them from the sprigs. Mandy thinks it needs some sweetness to it, but I ate mine with a sweet potato and it was awesome. Everyone really liked this. It may be our next go-to pork meal. this isn't the same thing as a boston butt. cut is more akin to the cheap hams we buy. bones are small. mince 1 white onion 6 sprigs of thyme from the garden (needed more), left whole. 1 pork sirloin roast dry brine in kosher salt for a couple of days. put some olive oil in the skillet and start heating on medium high. generously pepper and put garlic powder on the roast. brown all sides of the roast in the pan and remove from heat turn down stove and saute the onions and thyme (whole sprigs) in the brown bits and olive oil. then remove from heat and let them cool slightly. Coat the roast in the onion/thyme mixture. Place the thyme underneath and on top of the roast and place in a roasting pan. cook for 6.5 hours at 250-275 until the temp is around 176. I started at 12:00 in the oven at 250 and upped the temp to 275 around 5pm. Meat was extremely tender and moist (not overly juicy). Everyone loved the meat. Also I put a piece of foil (not wrapped or even to the edge of the roasting pan) over the roast around 3:30 or 4pm. then I put the lid on the pan around 5:30. I was worried about the lack of juice in the pan and was afraid it would dry out. I don't think this was necessary. Made a keto gravy: 4TBS butter 1/2 can mushrooms 1 Can beef stock 1tsp xantham gum salt pepper garlic onion powder heat butter in the same skillet as the roast, and saute the muhrooms, then add the garlic. whisk the xanthum gum into the stock cold. do the best you can. it's going to look lumpy. add the stock/xantham gum to the butter and mushrooms and put on low heat. add onion powder, salt, and pepper to taste. whisk while cooking.