I think pork shoulder / “boston butt” has become my absolute favorite cut of meat. Of course , if I won Powerball, it’d be lamb chops all day erryday
I made this last week and you should too. Slow cooker balsamic honey pulled pork. I used a little extra honey and a LOT of extra garlic.
Because it was so cold, I put it in the oven to warm the house a bit. I put it in a big Lodge enameled cast iron pot at 300 for 5 hours. No need for the corn starch slurry at the end; everything melded just beautifully. The flavors were harmonious in a way that’s typical of great restaurant food but that I rarely achieve at home.