Pork Boston Butt with Roasted Squash and Greens

A hands-off braise turns affordable pork shoulder impossibly tender while the kitchen fills with savory steam.

Per serving
$1.77
Serves
4
Time
180 min
Whole dinner
$7.08

Freezes well

Ingredients

Prices are from Publix the week of October 11, 2026. Sale prices change every week and differ by store.

Steps

  1. Heat oil in a large Dutch oven or heavy pot over medium-high heat. Season the pork roast with salt and pepper on both sides. Brown it for 4 to 5 minutes per side until deeply caramelized, then remove to a plate.
  2. Peel and cut the squash into 2-inch chunks. Scatter them around the pot, then nestle the pork back in. Pour broth over everything, add garlic and thyme, cover, and transfer to a 325-degree oven.
  3. Braise for 2.5 to 3 hours, until the pork shreds easily with a fork. The squash will collapse into the braising liquid.
  4. While the pork rests, strip the collard greens from their stems, roughly chop them, and sauté in a skillet with a little of the braising liquid for 5 to 6 minutes until tender.
  5. Serve the pork and squash with the greens alongside, and spoon some of the pan juices over everything.

Why it’s cheap

3 of the 9 ingredients were on sale at Publix the week of October 11, 2026, led by pork boston butt roast, bone-in at $2.00 instead of $3.99.

The sale items rang up $4.68 under their regular prices.

Penny Meals prices a dinner by the share of each package you actually cook, adds an estimated shelf price for anything that wasn’t on sale, and counts pantry staples like oil and salt as free. That came to $1.77 a serving, or $7.08 for 4 servings.

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