In my opinion, one of the best “bang for your buck” cuts of meat is the Boston butt. I’m not sure why they call it a butt, when really it’s a shoulder – one of the many mysteries of cookery. You can usually find one for under $10, and I find that we will get countless meals from it. My go-to way to prepare it was always in the slow cooker, with a ton of BBQ sauce. Which, I love. But, after trying it slow roasted in the oven with lots of Mexican spices…I have a new favorite go-to recipe for this budget friendly cut. The final crisping stage of the pork really seals in the flavor. One shoulder yields a ton of meat. I’ll usually plan for burritos or quesadillas one night, and then tacos later in the week. Would be great on nachos too. Perfect for your table on Super Bowl Sunday!


  1. Posted January 30, 2012 at 10:26 AM | Permalink

    I agree with you about recipes like this. They are so economical and can be re-imagined into so many different forms. Thanks for giving me a new one to try!

  2. Posted January 30, 2012 at 3:39 PM | Permalink

    this looks super tasty

  3. Posted January 30, 2012 at 3:53 PM | Permalink

    Perfect for burritos!

  4. Posted January 30, 2012 at 7:48 PM | Permalink

    I agree…Boston Butt Rocks..Its the only cut of meat I use for “shredding”!

  5. Don Howes
    Posted January 31, 2012 at 3:32 PM | Permalink

    Hi Boston Butt got it’s name from the whaling days when pork was packed in barrels to take to sea… guess what the barrels were called? Butts of course

    • Laura
      Posted January 31, 2012 at 4:44 PM | Permalink

      I love food history, Don. Thanks so much for that tidbit!

  6. Jen
    Posted February 1, 2012 at 11:03 AM | Permalink

    OMG….this looks like something my mother used to fix when my sister and I were little. I could of sworn it was chicken…..Hmmmmm, I may have to try this. Thanks!!!!! Now gotta ask mom if it was really chicken or pork. LOL.

  7. Lorri
    Posted February 12, 2012 at 7:49 PM | Permalink

    Excellent! I used ancho chile powder in addition to regular chili powder. It’s a keeper!

  8. Onka
    Posted February 28, 2012 at 6:50 PM | Permalink

    SOOOO good! Made it tonight for the first time. My new go-to recipe! Thank you!

Leave a Reply

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.