The Unglamorous Pork Shoulder Becomes a Feast
It's cheap. It's fatty. It's ugly as a box of rocks. This part of the pig is insensitively known as the pork butt, and it deserves a better name.I went to the meat counter of a gourmet grocery store last year and asked for a pork shoulder, because I was going to make some slow-cooked pork for use in tacos. The man behind the counter dismissed me with "We only have high-end cuts of meat here."
In the article, Phillips offers tips for slow cooking a pork shoulder at very low heat. She also offers up a couple of suggestions for what to do with the leftovers:
Pulled pork: There's nothing simpler than gently reheating leftover pork, shredded with a fork, in a good bottled barbecue sauce -- Bullseye and Bone-Suckin' Sauce are recommended. Pile on a bun with coleslaw.The latter is similar to what I was trying to accomplish with the shoulder I attempted to purchase above. I ended up getting the meat at Food Lion.
Build a taco: On a soft flour tortilla, spread refried black beans, homemade or prepared, a generous spoonful of shredded pork, pickled purple onion or jalapenos, and some avocado slices. Roll up, heat gently in the microwave and serve with fresh tomato salsa.