Happy Father's Day to all the dads out there! I hope you get something tasty to eat and have a great weekend.

As I write this on Thursday afternoon I'm contemplating what's for dinner; my new stove was delivered this morning and I'm beyond excited about it. It has 5 powerful gas burners with a center griddle, convection oven, and an air fry option. I've been cooking on an electric stove for 20 years, and I hope I've not forgotten how to use gas. There's definitely a pan of paella in the near future.

For the recipes this week, first up is a slow-grilled pork butt that is porky perfection. You have to plan for it in advance, as it needs to marinate for a day and cook for another 12-14 hours, but there's not much hands-on work involved. It'll fall apart with a gentle shove when it's done and rested. Next, a simple chipotle shrimp recipe that can be served many different ways, depending on what your taste buds demand. And finally, And finally, 

Enjoy these recipes, stay safe and healthy, and, as always, let me know what's on your mind.

Best regards,

Susan Ford, Publisher and Editorial Director

Louisiana Kitchen & Culture

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Previous week's recipes:

 • Chimichurri Three Ways • Grilled Shrimp Tacos • Classic Potato Salad

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Slow-Grilled Pork Butt

Frank Verrett adapted this recipe from Chris Lilly’s Six-Time World Championship Pork Shoulder. It wowed everyone who tasted it; note that it needs to marinate 12 to 24 hours, then requires another 13 to 15 hours out of the refrigerator and on the grill. Most of that is hands-off time, and trust me, the end result is more than worth it.

Grilled Shrimp Tacos

This is an easy, versatile recipe- the end result may be served over rice or noodles, stuffed into a taco or po-boy roll, added to a crisp green salad... You only use about half a can of chipotle peppers, but the remainder will keep, refrigerated; this dish is so good you'll want to make it again next week.

Garlic Shrimp Spaghetti

I came across an infographic somewhere on the Interwebs  that listed the most-googled recipe by state; Shrimp Pasta was it for Louisiana, so here you go! Bonus: it's easy!