One of the frustrations of cooking just for me is that some of the cuts of meat that I like best are typically way too big! For example, one of my favorites is pork butt (also known as Boston butt). Note that this does not refer to the location of the cut on the hog–but to the way it was processed and cut in pre-revolutionary and revolutionary times in New England–it’s shoulder that was salted and packed in barrels (called butts). History aside, it’s good eating no matter what you call it. Enough fat to be succulent, and great for BBQ–friends are always willing to help eat it, but that takes a long time to cook and it’s a LOT of meat, so I generally turn to other cuts.
I use chops (both loin and shoulder) often. I mean, chops are wonderful–quick, tasty, good size for one, but they are not the only good part of the hog! I’d rather have cuts other than the ubiquitous loin chops with so little fat that they can be dry if not cooked carefully–such as, a pork neck steak is great (even if hard to find).
Most often I use country-style spare ribs (from the rib end of the loin), since these can be had in quantities suitable for one person–single-serving plus one for the freezer. These work well for braised pork and cabbage, and in chilli con carne.
While skulking through the supermarket just the other day is was quite surprised to find a package of pork butt steaks lying there in the meat case. No hesitation on my part, they went right into my basket, and home with me, especially since they were on “manager’s special”, but not a problem since I was planning to cook them right away: maybe griddle one, and pop the others into the Romertopf after salting and seasoning with a little chilli powder and coriander. No water needed to roast these in the Romertopf–but good broth when they come out. I had one hot meal when they came out of the oven, packed two more servings with broth for the freezer, and had some for the hot and sour soup.
Some good eating with very little effort on my part–and all very inexpensively!