This week Bi Lo has Boston Butt Pork Roast on sale for $1 per lb.
The average weight is 13-15 lbs.
I usually make BBQ with Boston Butt, however I wanted to find another way to fix this meat.
I found this recipe at AllRecipes.com. It serves 12 and I've listed that recipe here along with one adjusted to serve 6. Just cut your roast in half and freeze part of it for use at a later time.

Pork Roast with Thyme

Ingredients for serving 12
Cost: Approx $5 + a few pennies more for the additional ingredients

• 5 pounds pork roast, trimmed
• 3 cloves garlic, sliced
• 1 teaspoon salt
• 1/2 tablespoon ground black pepper
• 3 bay leaves
• 1/2 cup cider vinegar
• 1 teaspoon dried thyme

Ingredients for serving 6
Cost: Approx $2.50 + a few pennies for additional ingredients.

• 2-1/2 pounds pork roast, trimmed
• 1-1/2 cloves garlic, sliced
• 1/2 teaspoon salt
• 3/4 teaspoon ground black pepper
• 1-1/2 bay leaves
• 1/4 cup cider vinegar
• 1/2 teaspoon dried thyme

DIRECTIONS

1. Preheat oven to 325 degrees F (165 degrees C).
2. With a small knife, pierce top of roast. Force garlic slices into the cuts. Sprinkle the roast with salt and pepper. Place bay leaves in the bottom of the roasting pan, and set roast on top of bay leaves, fat side up. Mix vinegar and thyme in a small bowl, and pour over the top of the roast.
3. Bake in the preheated oven 3 hours, or until an internal temperature of 160 degrees F (70 degrees C) is reached. Using a baster or spoon, baste the drippings over the roast frequently while it is cooking. Let the roast rest for 10 minutes when done before slicing.

(**NOTE** If serving 6 you will need to adjust your cooking time to suit)