the Fare

Economy Friendly

Have you ever wanted to throw a party but was hampered by your pocketbook? If so, I have two words for you - pork butt. Yes, that under-appreciated cut of piggy goodness can save you and your bank account.

The simple part is the roasting - low and slow are best. For a four pound roast, 4 hours in a 300° oven will render nice results. The creativity comes in the pre-bake seasoning, and post-bake assembly.

Mexican flavors lend nicely to pork, as do Southwest seasonings. To prep your butt, sprinkle evenly and somewhat liberally with Kosher salt, chili powder (I like Ancho), garlic powder, fresh ground pepper, oregano, cumin and paprika. Roast covered until a thermometer reads 160°, cool and shred - you will have a flavorful base for a variety of yummy applications.

Pork tacos: Fill corn or flour tortillas with shredded pork, chopped tomato, chopped avocado, cilantro and a little cabbage mixed with sour cream and lime juice. Finish your taco with a dab of Tastefully Simple Gotta Lotta Garlic Salsa (in my opinion, you can never have too much garlic).

Bulgogi-style: Combine your pork butt with soy sauce, sugar, sesame oil, garlic and scallions - serve with grilled red pepper and onion, and wrap in butter lettuce. Visit www.trifood.com for a good recipe.

BBQ: Use your favorite barbecue sauce (or make your "own" - add hot sauce, fruit juice or cola, fresh garlic, and chili flakes to bottled sauce and reduce). Combine with shredded pork butt, and serve atop a soft roll with a little coleslaw - simple, classic, and oh-so-satisfying. Not to mention budget friendly!

- Kiersa Notz, Creative Director, the Affair