How do I cook this thing?

When you accidentally pick up a pork shoulder butt instead of a pork loin, don’t worry—this cut is actually a treasure for slow cooking and rich flavors. Unlike the lean and tender loin, shoulder butt is marbled with fat and connective tissue, requiring longer cooking methods like braising or slow cooking to break down the collagen and fat, resulting in succulent, tender meat. A great approach for this cut is to turn it into pulled pork. Season the shoulder with a dry rub of spices such as paprika, cumin, garlic powder, and brown sugar. Then slow-cook it low and slow—either in a slow cooker, oven, or smoker—until it falls apart easily. This method transforms a seemingly intimidating, hefty piece of meat into a tender, flavorful dish perfect for sandwiches, tacos, or on its own. If braising is your choice, sear the meat first to develop a deep crust and rich flavor. Simmer it slowly in a flavorful liquid like broth, cider, or a tomato-based sauce. The fat will melt into the meat, keeping it moist and juicy while the connective tissues soften. Also, keep in mind the humorous point captured in your photo’s OCR text: "Do you not exercise at all?"—a nod to the shoulder butt’s un-toned, fatty appearance! This cuts through its tough exterior to remind us it’s all about how you cook it. Embrace the rich fat content as it will enhance taste and texture. For a lighter meal, you can remove excess fat after cooking to keep the meat moist but less heavy. Pair it with fresh sides or salads to balance the richness. Many who pick the wrong cut find recipes like these turn an unexpected kitchen challenge into a delicious opportunity.