a new one on me... "Pork shoulder butt roast" -- gotta be one weird looking pig!

Thanks to Charley for the explanation! A whole pork shoulder is made up of

the butt portion--the top part--and the "picnic", the bottom portion, going into the foreleg.

I still don't get the 'shoulder' part, but at least I know it wasn't a printing error by a novice butcher smileys/smile.gif

 
The part of the shoulder known as the "butt roast" is also called a "Boston Butt Roast" here.

I've never understood how THAT came about.

Michael

 
Go with a big roast. Here these are often sold in two-packs fresh. . .

You cook one and freeze the other or you cook both and you have a veritable bounty on your hands.

You can cook by traditional roasting and have leftovers for tacos, burritos, bar-b-que sandwiches or fried rice and such. Or you can cook them in a roaster with a little water, covered, low heat over night and have the best meat for tamales, pulled pork sammies, (again) tacos, burritos, just about what ever.

I say, cook lots and freeze for the future!

 
Thanks Shaun. I never knew why they called it that. Subbing Pernod for the wine...

...must give it an interesting flavor. Kind of like adding a fair amount of fennel?

Michael

 
I'm with you mistral. I do the same with pulled pork, carnitas or just a straight roast.

I make a ton, freeze some and use it 10 different ways, over time.

I get them on sale here in a cryopack for less than $2.00 per pound, and sometimes at $.99 a pound around the holidays. They make great tamale meat, so the stores put them on sale.

Packed in the cryopack, they last at least a year in the freezer, as long as the bag stays unbroken.

Michael

 
question about the "pigginess"...

I noticed this time, and on other occasions, that there is a definite "pig smell" as it is cooking, and in the taste that really puts me off. I know the roasts are fresh, and have no smell out of the package. Is that just part of what a pork roast is, or should I switch to a different cut? I like the shoulder because it always seem to shred nicely for carnitas, etc. But even the bbq couldn't hide that taste for me (everyone else seemed to love it).

 
Try again: Some pork is more aromatic than others. . .

As a kid I never minded because my Mom always put lots of garlic powder all over the roasts. Mmmm, good.

Try garlic on the outside?

 
ok, now I know that is all part of the front quarters and leg... still don't get the 'butt' part.

am told in Colonial days it was kept in a barrel called a "butt". still doesn't make sense to me. guess I'm 'pig-headed' ((ok, bad joke))

 
Mebbe you just don't like the smell?. . .

My mom, when I was a kid, made a leg of lamb that had the most awful smell when cooking--extremely strong and obnoxiously, sickening-ly muttony smelling. No one would eat it the first night.

She made stew out of the stuff and its gravy the next day. The smell had dissapated and we all devoured it, it was very good.

Is your pork any better the second day?

And perhaps you just got a poorly slaughtered piece of pork. I once got some pork shoulder from a local mexican market that looked and cooked up fine, but the flavor was very bitter--we could not eat it and ended up throwing it out. . .

 
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