When I first started cooking for my family as a newlywed, my go-to protein was almost always chicken or hamburger. At the time, my husband was in the military, and we had access to the commissary on post. Things were really cheap, and I could get away with only spending about $300 a month on groceries and household items, including baby formula!
That was nearly seven years ago. Needless to say, today we are no longer in the military and therefore don’t have access to a commissary, which I hear isn’t as great a deal as it used to be anyway, and the price of food has went up considerably. Tired of chicken, and unwilling to spend nearly $3 a pound for 80/20 ground beef, I began looking for other options.
My childhood memory recalled that pork might be a fatty meat that I wanted to avoid! Growing up fairly poor, we ate less than great cuts of meat. My father liked steak, but we couldn’t afford good steak, and so I was made to choke down more gristle than meat most nights. As such, I have avoided most questionable meat my entire adult life.
Enter pork shoulder roast, or as most of us laughingly know it as, pork butt or Boston butt roast. Don’t let the name put you off, this roast comes from the shoulder of the hog, no where near the butt!
In my area I am able to find this cut on sale for $1.49-$1.59/lb at least once every couple of months, and I stock up. I can usually get 6-8 meals out of one roast, and the rest I portion out and freeze in a bit of the cooking liquid.