Boston Butt 2.5lbs ($7.99/lb.)
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Pork shoulder is the top portion of the front leg of the hog. The terminology for pork shoulder can vary widely depending on the region. However, the lower ‘arm’ portion of the shoulder is most commonly called the arm picnic. The upper part of the shoulder, often called the Boston blade roast (also known as Boston- style butt), comes from the area near the loin and contains the shoulder blade bone.
Buying/Handling/Storing Tip:
It is safe to cook frozen or partially-frozen pork in the oven, on the stove or grill without defrosting it first; the cooking time may be about 50% longer. Use a meat thermometer to check for doneness. It is best if frozen pork roasts are cooked at an oven temperature of 325 degrees F. Do not cook frozen pork in a slow cooker.
To ensure doneness, check with a meat thermometer. A thermometer inserted into the thickest part of the cut should produce a temperature of 160°F for medium doneness.
Photo courtesy: National Pork Board
Cooking Method: Braising
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COOKING BASICS:
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1. Coat meat lightly with seasoned flour, if desired.
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2. In a large, heavy pan with lid, brown meat on all sides in a small amount of oil; remove excess drippings from pan.
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3. Cover meat with desired liquid(s).
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4. Cover pan and simmer over low heat on stove or in a low to moderate (275 to 300 degrees F.) oven for 1 to 3 hours, until tender.
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5. If adding vegetables, add toward end of cooking time, during the last 20 to 45 minutes.
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