I recently came home from the market with a four-pound pork butt. Which is not the same as a swine’s Gluteus Maximus. The butt is actually the shoulder and it’s one of my favorite parts of the pig. I had big plans for this butt and had hoped to present a humble cut of the pig in an elegant presentation inspired by a Roasted Pork Shoulder I’d seen on Chef Mimi’s blog. However, once I got it home it sat in the refrigerator for a day or two and I began to get the feeling that I’d better do something with this meat soon because a butt is a terrible thing to waste.
So, as a default position, I decided to slow-roast it using a brown sugar rub in the most casual fashion I know. But then what? Tender, shreddable, fall off the bone Slow-Roasted Pork Butt may be delicious (ok, crazy delicious) but elegant it is not. In the end, I threw together an unusual Carrot-Habanero Salsa from Wes Avila and I made tacos. I wonder if tacos had been my secret plan all along. GREG