Pork shoulder. Pork butt. Boston butt. Whatever you call it, this lip-smackingly good cut of meat is one of my all-time favorites. When it’s ground it adds fatty richness to meat sauce and meatballs, and when it’s left whole and roasted low and slow it becomes melt-in-your mouth tender and shreddable—perfect for barbeque pulled pork sandwiches or on warm corn tortillas with a freshly made salsa.
While the American South may have a lockdown on barbequed pork, the good people of Mexico, specifically those folks in the Yucatan Peninsula, have their own unique method for bringing out the best in this humble cut of meat.
