It would be fine in your fridge for a week. Frozen for months.
Wife wanted grilled steak tonight so I fired up the grill even though it’s already raining and we’re gonna get a few inches of snow tonight apparently. Ugh.
Can’t rememeber the last time I grilled a steak. Normally I’m a reverse sear guy but thought this 1.25 incher turned out okay. I’d normally get close to 0 grey band with the reverse sear but can’t duplicate the grill taste.
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Costco meat selection left a lot to be desired, but I did get 16lbs of “pork shoulder butt”.
For whatever reason they still had a lot of that stuff. Not sure if that’s a bad sign.
It’s in the freezer now. Any suggestions on what to make with it?
I think you answered your own question… :)
That’s the answer for a patzer like me. But we’ve got some experts here. I’m sure they can turn it into something good.
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I have made this a few times.
I was in Sam’s Club last week looking for a full beef tenderloin and they had no fresh beef or pork at all with the exception of 2 top round roasts. They usually have a case that is like 50 feet long full of beef, pork, and lamb.
Pork butt is for braising, slow cooking. Lots of recipes online for things like pork tacos.
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The did have some full tenderloins at Costco. But they didn’t look great. Also you were limited to three meat items, so I just went for highest wt/volume things.
Here’s another good slow cooked pork recipe I like.
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I eat so much pork shoulder, esp. when I was a much poorer postdoc. I made this yesterday, it’s great and very convenient if you have a sous vide setup:
Other good sous vide recipes:
Pressure cooker:
Oven:
This recipe calls for pork belly, but it should work with pork shoulder also (but it won’t be quite as good)
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Thanks. They all look great.
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Here’s another one of my favorites if you can find the dry chiles.
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Jealous, my last Costco trip I wanted to pick one up and smoke it but they were cleaned out. Did get a 10 lb pork belly and made bacon out of it so all was not lost.
It’s a commitment, but this is soooo good.
Pork loin! Time for me to plug one of the hidden gems of regional cuisine: New Mexican! It is NOT TexMex, Baja Mexican, or mainland Mexican. It is NEW Mexican, and it is fucking divine.
Here’s something you’ll have trouble finding outside of New Mexico, but trust me, it’s worth it. You can usually find Hatch red chile sauce in the freezer section (in which case you can skip the “sauce” steps in these recipes), or you can buy the actual chiles or ground red chile powder online. This is definitely an all-afternoon recipe though, and if you want it authentic, you really need to use New Mexico chiles. They have a different flavor than their anaheim cousins, and are usually spicier.
And another regional gem: Carolina-style pulled pork BBQ. And I mean eastern Carolina.
I lived in NC for a year and it’s completely legal there to shot you on the spot if you say Eastern Carolina bbq and use pork shoulder.
well yes, but if you don’t have the time or space for a whole pig, it will do the trick.
I just assumed he didn’t have a whole pig 
You gonna get the guy shot, thats all im saying.
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