The Supermarket Gourmet

by Buck Reed

I Like Pork Butts

I know that someday I will have to write an article about the proper way to serve crickets and meal worms. Of course, I will include information on how to prepare the bugs, what wine goes best with them, their nutritional value, and, more importantly, how to properly store them to maintain their satisfying crunch. I know there are people in power right now planning for us to make them a staple in our diet. But, not today. Let’s talk about pork butts, the unsung hero of the animal that brings us bacon, ham, and baby back ribs.

For the record “butt” is a marketing term (another faux pas for the marketing team). The actual cut is from the neck and shoulder of the pig and usually weighs in at about 5-6 pounds. It is a very cheap cut of meat, often found on sale for under $3.00 per pound, sometimes even two for one. This cut can be cut down into pork steaks or roasted or smoked whole into wonderful meals. But, they are probably best known for throwing in a crock pot for several hours until they are tender, then pulled apart with a pair of large forks and served as tender braised pulled pork. It is almost the perfect meat: cheap, foolproof, and delicious. The best part about pulled pork is that it is great as sandwiches as well as leftovers, creating wondrous meals.

When you are done with making sandwiches, hopefully, there is enough left to make at least one more meal. A case can actually be made for cooking two butts and saving one for later. The unused portions can be kept in the refrigerator for three to four days and be microwaved quickly for a quick sandwich or frozen for months for the same. Or try making a Cuban sandwich, or a bit outside the box, add it to a grilled cheese sandwich.

Some of my favorite ways to use the excess is for Latin-American inspired dishes; tacos, enchiladas, or even tamales. Enchiladas are quick and easy, just roll them up in a tortilla with some peppers or other cooked vegetables, line them up in a baking dish, cover in V8 juice (infused with cumin and chili powder), and bake in a hot oven until hot.

For breakfast or brunch, try chopping it up into a pulled pork hash and serving it on the side with eggs. All you need is some peppers, onions, and potatoes. Or if you have the skills, you can use it to make an Egg Benedict. At this point, you have to want it.

If we look to the Far East, we might use it in a fried rice or noodle dish. Or we can use chunks in a stir-fried dish. Experimenting with Siracha and pineapple, we might find ourselves with a delightful hot and sweet pork dish.

Adding pulled pork to a soup or chili might also put a new spin on a hot dish for a cold day. With the meat already cooked, you can use it as a topping for pizza or add it to stuffed peppers.

Cooking up a batch of pulled pork might seem like a long affair, but once prepared, you can make your time in the kitchen seem short. So, before we are munching on grasshoppers, perhaps this will become your favorite ingredient to work with.