Butt Roast Defined

• Boston butt pork roast, despite its name, does not come from the rear end of the hog, but rather from its upper shoulder and includes part of the upper arm, shoulder blade and neck. Called by various other names in different parts of the country and the world, it is a relatively tough cut of meat, but if roasted "low and slow," as they say in the culinary trade, it is one of the most flavorful cuts you can put on your table.

Roasting

• The Italian porchetta, a traditional method of roasting pig with garlic and herbs, can be easily applied to the Boston Butt roast. You should start a day ahead and marinate the roast overnight in your own concoction of wine, garlic and spices. Lightly toasted and ground fennel seeds are a key flavor in this Italian dish, but use whatever strikes your fancy: oregano, rosemary, basil, marjoram or even dried red pepper. All that remains is to roast it in a slow oven until the interior temperature reaches 190 degrees Fahrenheit according to your all-important instant-read thermometer. Use the pan juices -- fat skimmed off -- with some more wine to make your sauce.

Slow Cooker

• Perhaps the simplest way to cook a Boston Butt is to use a slow cooker with or without a cooking bag. If you decide to use a cooking bag to save some cleaning time, throw a cup of water in the bottom of the slow cooker to keep the bag from bursting. Otherwise, just put a little oil in the bottom of the pot; rub the roast with garlic and your own blend of Italian spices, made up of equal parts dried oregano, basil, marjoram and thyme. Add a cup or so of wine, apple cider, apple brandy or even plain water. Now, just walk away for about 6 or 8 hours. The aroma will let you know when it's fork-tender and ready to serve.

Leftovers

• Whether you've gone for a straight oven roast or the slow cooker style, you may have leftovers. In fact, you might intentionally buy a bigger roast and plan to use your leftover meat for another feast. The slow-cooked meat will already be fall-apart tender and ready to shred and transform with a little barbecue sauce into a Southern-style pulled pork delight. The roasting method produces a slightly more resistant texture in the pork, but grill it over a high flame on the stove or barbecue, chop it up, add some salsa, and you have a tasty taco filler.