How do you utilize the great cut of meat?
Lots of things you can do with a pork butt. It is on sale weekly for a buck or less per pound at one supermarket or another. Pulled pork has become popular in Texas the last 15-20 or so years and has greatly increased in popularity with the price of brisket skyrocketing the past few years. Country Style Ribs was still the # 1 item merchandised from a pork but when I quit managing a meat market in 2006. I sold a lot of pork steaks, but I have not personally grilled any. I cooked a pork roast once (Dr. Pepper recipe) in a crock pot and was not a fan at all. I even cured a whole butt and made Buckboard Bacon, another disappointment. Tasted way more like ham than actual bacon. There is no substitution for a pork belly whatsoever. New Mexican Posole is another great dish you can use cubed pork butt in. It is a very common new year`s dish in New Mexico and I have made it several times, but not lately. Carne Adovada (bottom picture) is probably my favorite and newest way to utilize this under rated cut of meat. You simply chop or shred the cooked meat after it is fork tender from cooking in a Dutch Oven for about 2.5 hours. Carne Adovada tacos are wonderful but keep it simple. A homemade taco shell is always best if you have the time. Just place some Carne Adovada meat in the shell with some onion and cilantro with a squeeze of lime. Don`t over thing it, don`t turn it into a salad with lettuce, tomatoes and cheese. You want to taste the great flavor of the meat cooked in those New Mexican chilis.

Yep I got a pork butt in the fridge going to finish off on Thursday and another one in the freezer. I got them on sale for .87¢ a lb

The taco's look muy bueno

I get most of my meat on sale at Tom Thumb because it is Choice cuts like today is the last day for their boneless pork tenderloin for a $1.29 a pound and yes I got my limit of two!

All of it looks good to me

Pork butt whole or C.S.ribs - slothered up with rub, then in the smoker with just a bit of Pecan wood - mmmmmm

Prefer them over brisket.

Yes sir !