Tasty Tuesday - Pork Shoulder

I've had the same grocery budget for over a year now, and it just doesn't seem to go as far as it used to. As far as meat goes, that's what just kills me. I can't stomach the prices! My mom's general tip to me was try to buy meat under $1.99/lb. While last summer that was usually possible - this summer, I always try, but if I can get it for $2.50/lb. I feel pretty good.

Which brings me to pork shoulder/roast/butt. I've been finding this for as cheap as $1/lb. Woo-hoo! Ok. So it's cheap. Cheap doesn't mean squat if it's inedible. Now what do I do with it?

One way we love it in the crockpot is as BBQ. It's as easy as a packet of McCormick's BBQ Pork seasoning, some ketchup, brown sugar and vinegar (directions are all on the little packet). And VIOLA! Delicious BBQ pork for sandwiches.

Another favorite is the recipe below, collected from a friend. It's great as leftovers and freezes well too. I've used some of the shredded leftover carnitas recipe on the tamale casserole or other casseroles that call for chicken since by itself, it doesn't have an overly "Mexican" flavor. Just good tender pork.

Carnitas

3 lbs boneless pork shoulder
2T oil
4 garlic cloves, minced
1 small onion, roughly chopped
1 orange, quartered
1 lime, quartered
1/4c. brown sugar
1 1/2t. chili powder
1/2t. salt
1/4t. pepper
1/2c. water

Place pork shoulder in crock-pot. Combine the oil, water, garlic, brown sugar, spices. Pour over pork. Juice orange and lime over the pork, and add whole fruit to crock pot. Cook for eight to ten hours on low.

Shred meat with two forks. Place in hot skillet to quickly brown and crisp up edges.

Serve with tortillas, rice and beans, a squeeze of lime juice, avocado, and salsa.