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A guy at the church potluck in Dayton showed me how to stretch a $12 pork shoulder into 9 meals
I was at a potluck at my church in Dayton last month and I brought my usual sad box of pasta because money has been tight since my hours got cut at the warehouse. This older guy named Ray watched me scooping plain noodles onto my plate and asked if I knew how to cook a pork shoulder. I said no, I figured it was too expensive. He laughed and said he got a 7 pound one at Kroger for $11.87 on sale and fed his family of four for almost a week off it. He walked me through it right there in the fellowship hall, low and slow at 275 for like 8 hours with just salt, pepper, and a little brown sugar on top. Then he said the real trick is saving the drippings and the bone, boiling them down with whatever veggies are getting soft in the fridge for a second round of soup. I tried it that next Saturday and I got pulled pork, tacos, and a big pot of bean soup out of one piece of meat. Has anyone else gotten a system down for stretching one cheap cut across a bunch of meals? I want to try this with chicken next but I'm not sure what cuts hold up best.
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