When we were in Utah for Kenzie’s wedding, we stopped by our favorite neighborhood Emigration Market. We were talking to the butcher about this roast we used to buy called a spoon roast. He told us that we could use a Pork Boston Butt or Shoulder or a Beef Chuck Roast. He gave us a container of the seasoning they use to bring home with us. I bought a Pork Boston Butt from a butcher in Greenwich Village. He gave me some extra butcher paper to bring home with it. I rubbed it with the seasoning and wrapped it up. I cooked it for 6 hours (2 hours per pound) at 350 degrees. He said to put it in a pan with a shallow covering of water. I think this keeps the drippings from burning and smoking up the oven. Anyway, it turned out tender and perfect. I shredded it up and put it on top of some nachos garnished with avocado and various salsas
