I was reading a great cookbook the other day, The Ultimate Bulk Buying Cookbook, by Jan Muller and Bob Warden. In it they said that the pork shoulder is considered the most versatile of all the pork cuts. They explained that you can even grind shoulder into ground pork for use in meat sauces, meatballs, and homemade sausage patties or links.

Because it has the perfect ratio of fat to lean meat, it’s ideal for both large and small roasts. A pork shoulder roast will be juicy, tender, and very tasty.

Also pork, like chicken, is fairly neutral in flavor, so it adapts well to a multiplicity of flavors, which makes it perfect for braising and slow cooking.

Jan and Bob have polled chefs throughout the country and have found that hands down, the favorite meat of Chinese and Mexican chefs (especially when a recipe calls for long, slow cooking), is the pork shoulder roast. Mu shu pork, sweet and sour pork, pork fried rice, carnitas, fajitas, enchiladas, and quesadillas are all among pork shoulder’s greatest achievements.

Of course, we can’t forget that pork should is most often used for America’s favorite slow cooked pork dish—pulled pork—and the pulled pork sandwich!

And according to Jan and Bob, the good news is that, next to whole chicken, pork shoulder is usually the least expensive cut of meat at your local warehouse club store or supermarket.

These babies can come HUGE. An 11 to 15 pound pork shoulder can give you several roasts. And if you have a meat grinder, everything can be put to use. Just take the ends and scraps and grind them into sausage or ingredients for a hearty meat sauce (as mentioned above). Or use this ground pork to extend the beef in your ground beef recipes. This is a tasty combination.

The advice Jan and Bob give is to not let the massive size of a bulk pork shoulder scare you off. Pound for pound, it is simply too good of a deal to pass up. Set a plan of action and divide and conquer that piece of meat:

• Cut it up into sizes your family can most efficiently use.

• Vacuum seal each piece. Label each package with the date sealed.

• Freeze these meal-ready roasts.

You might want to set aside one of those roasts, however, to put to use in Jan and Bob’s delicious recipe for an all-time favorite, that pulled pork sandwich! It’s an all-day recipe that’s cooked in your slow cooker.

And as I close with this yummy recipe, I’ll share the chefs’ tip for easy pork pulling: Put cooked chunks of the pork shoulder in a stand mixer and set it to low. Just watch is very closely, as it will pull the pork and then eventually turn it into mush if you aren’t paying attention.

SODA POP PULLED PORK

1 pork shoulder roast (about 4 pounds)

3 cups root beer (Dr. Pepper® is a good substitute)

2 (18 ounce) bottles barbecue sauce

Salt to taste

Pepper to taste

1. Place pork shoulder and soda pop in a slow cooker; cook on LOW for 8-10 hours, or until the meat is fork tender.

2. Remove pork shoulder from slow cooker and discard liquid. Pull apart pork and then return pulled pork to slow cooker.

3. Stir in barbecue sauce, and cook another hour on HIGH.

4. Add salt and pepper to taste and serve immediately.

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