The Contemporary Texas Kitchen: Pork Butt and Home Fries

[Mark Rippetoe]

Pork Butt | Contemporary Texas Kitchen

[AndrewLewis]

I just bought a pair of pork butts for $1.77/lb at Costco. They must have had a sale or something. That's a tough price to beat for meat.

[Mark Rippetoe]

Cut them in half and freeze them. But eat them within 9 months.

[AndrewLewis]

I'm cooking one tomorrow morning. I froze the other. I'll be sure to cook it in a month or two.

Out of curiosity, why didn't you salt or thaw the meat first before cooking it? All of the meat I slow cook now, I leave in the refrigerator on a drying rack for a day or two to dry it out a little before cooking it. It gets a lot of the moisture out and keep the meat a little more tender and juicy when it gets slow cooked.

[Mark Rippetoe]

I was trying to illustrate how easy it is to cook one. Your way is better, my way works just fine.

[AndrewLewis]

That makes sense. I think you hammered that aspect home really well. You literally just take it out of the wrapping, set it in a pan, and put it in the oven for 10 hours. It can't get much simpler or easier than that.