A tough cut becomes an old softy
Low-cost pork butt is slow cooked till it’s falling-apart moist and tender
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.