HEBs in my area have pork butts on sale for just under $1 per lb

Where are you located?

I'm in Fulshear and its .97 per pound this week for bone-in.

Sounds good!

Also Huntsville.

College Station as well

Looks like carnitas this weekend!

The day AFTER I buy a pork butt to have on the smoker today...

Austin area HEBs never have these sales

Howdy Dammit said:

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Austin area HEBs never have these sales

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^^^TRUFF^^^

Enough deals from PSA had me thinking they got into the meat game. Had to reread it

Deerdude said:

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Howdy Dammit said:

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Austin area HEBs never have these sales

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^^^TRUFF^^^

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I haven't seen a brisket or pork butt deal in the Austin area for (I think) 2 years. I write to HEB everytime the Houston area store have the sale. Nothing.... silence.... crickets....

Share recipe please

This is another reason I'm glad we left Austin 15 years ago!

Humble/Kingwood area all have the sale

trip98 said:

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Share recipe please

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Happy to, it's one of my favorite meals. I have made it multiple ways. The traditional method is in a big old pot with a ton of pork lard. To me that's a pain, a mess, and there are better methods.

This is my go to now, and I'll never go back. It does require that you have a sous vide:

https://www.seriouseats.com/sous-vide-carnitas-crispy-mexican-style-pulled-pork-recipe

I set the sous vide temp at 165 and then crisp under the broiler after pulling.

If you don't have a sous vide, then I would recommend something like this recipe (I use bacon grease for my lard in this one):

https://www.rickbayless.com/the-pork-carnitas-recipe-youll-treasure-forever/

Whichever method you use for the carnitas, be sure to serve it with this salsa, which is simple but awesome:

https://www.seriouseats.com/charred-salsa-verde-tomatillo-salsa

Serve your carnitas with the above salsa (or other, less tasty salsa verde), warm corn tortillas, crumbled queso fresco or Cotija cheese, chopped fresh cilantro, and chopped white onion (or even better, pickled onion), some guacamole, with a lime wedge to squeeze on top of the meat.

I'll make a double or triple batch for parties, but I'll also make a double batch just for my family and freeze half (freeze after the initial cook but before crisping, and then you can thaw, pull and crisp the next time you want carnitas).

Let me know if you have any questions.

How many can I buy before the board frowns on it?

Texas Yarddog said:

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Deerdude said:

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Howdy Dammit said:

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Austin area HEBs never have these sales

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^^^TRUFF^^^

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I haven't seen a brisket or pork butt deal in the Austin area for (I think) 2 years. I write to HEB everytime the Houston area store have the sale. Nothing.... silence.... crickets....

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Just tell them they're for a big LGBTQ cookout.

No luck at tower point. Some crap cut of wagyu for $7/lb and baby backs at $3.30. No thanks.

agz win said:

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Also Huntsville.

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Limited to 2 only.

CS78 said:

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No luck at tower point. Some crap cut of wagyu for $7/lb and baby backs at $3.30. No thanks.

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Did you ask the guys behind the counter? They were all cleared out on the shelves when I went but they had more in the back.

No but couldn't find a spot for them or a sale sign. They had some for around $3/ lb.

Bought two at Tower Point yesterday

I was back there today and they had them. Kinda an odd spot. At the start of most outside cooler. Where the chicken nuggets type stuff usually is.

HEB on Texas Ave in Bryan ad of 1:30pm still had plenty of pork butts on special for.97 per lb. Sale will end tomorrow

Got 2 at Jones Crossing yesterday.

Good info .. gonna hit Bunker Hill tmrw morning

Slow cooked first one today. Small bone and got five full quarts out of it plus dinner. Dog was happy.

agz win said:

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Slow cooked first one today. Small bone and got five full quarts out of it plus dinner. Dog was happy.

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I bought one last weekend and threw a 10# in the freezer in case I didn't get to it this week (which I didn't). How long does it need to defrost?