A tough cut be­comes an old softy

Low-cost pork butt is slow cooked till it’s fall­ing-apart moist and ten­der

Ottawa Citizen - - YOU - KATIE WORK­MAN

Slowly cook­ing a big hunk of tough, in­ex­pen­sive meat isn’t just the best way to cook this cut of meat. It’s re­ally the only way.

Most tough cuts come from the hard­est work­ing parts of the an­i­mal and have a lot of col­la­gen.

This col­la­gen needs to be bro­ken down and con­verted to gelatin for the meat to be­come ten­der, and that is ac­com­plished by low and slow cook­ing.

This meat can be eaten just as it is, with any kind of starchy side.

Or you can make it into tacos adding in what­ever feels right: av­o­ca­dos, shred­ded cheese, a dol­lop of sour cream, sal­sas of any kind, fresh cilantro leaves, pick­led onions, fresh onions, chopped to­ma­toes, shred­ded zuc­chini.

You could also use this meat in en­chi­ladas, bur­ri­tos or any kind of Mex­i­can-in­spired casse­role. Finely shred it and add to huevos rancheros? Pork sand­wiches with bar­be­cue sauce, per­haps?

There is no such thing as left­over slow-cooker pork. There is only another bril­liant pork din­ner wait­ing to hap­pen.

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