I love pork butt/shoulder. It’s inexpensive, flavorful, tender, versatile, and cooked/purchased in bulk so you can use it for many different meals. Before my crock pot died, it was an easy way to cook meat all day long and come home to a yummy meal, but I have yet to replace the crock pot and still cook this meat often. I actually prefer it in the oven to obtain a nice crust. However, many of the methods for preparation I have tried tended to be too Mexican flavor forward, so I wanted to change that. I use it often in breakfast tacos and Mexican food, but my children are spice averse and I also use the meat for my bahn mis, cubanos, or pulled pork sandwiches. After much tweaking, I think I might have nailed the rub and preparation. My favorite way to eat it is the next morning in a breakfast taco with eggs, cheese, and my poblano chile sauce
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