Economical protein … roast pork shoulder
I try to eat a lot of protein, meat-based and otherwise. But it’s harder and harder to do with costs rising if you wander into the meat department.
I recently bought a chunk of pork — a bone-in shoulder — and gave it a low and slow roast over the course of almost ten hours at 250C. The result was tender and moist and, I think, fairly economical.
Purchased from a basic grocery store, the shoulder cost just under $20 and yielded about two-and-a-half pounds (just over a kilogram or 40 ounces) of pulled pork. I added some additional seasoning and some barbecue sauce and that produced enough protein for about 10 sandwiches (at approximately three to four ounces each).
Add some coleslaw, mac and cheese, a salad and tater tots, and it was a pretty good feast.
I just wish I could find good quality pork (rather than commodity pork) that fits my budget. But that is today’s reality.
