Pork Butt

This cut of meat seems to have taken over my life. I thought I was done with it after the Boston Butt fest a couple of weeks ago, but then I read this little article about it in Esquire, of all places. (Why does my house have a subscription to Esquire? My life is filled with mystery.) In it, Mario Batali claims that the lowly pork butt, cheapest of cuts, is also the greatest. He recommends rubbing it with garlic, rosemary, and fennel seeds, and then sticking it in a 250 degree oven for eight hours. That is exactly what I did, and it is what you should do too. One ends up with a succulent roast, falling off the bone (oh yeah—the meat should be bone-in), simmering in a deep pool of—what shall we call it?—pig liquid. Truly a great meal, scandalously easy to make. When I do it again I will use more garlic and rosemary, and perhaps add some salt to the rub. Better yet, I'll salt the meat and let it sit for a few days in the fridge before rubbing it. In any case, this is a great way to eat meat. We had it with asparagus and corn on the cob.