Jessica, since I also do the "frugal living" thing, I buy whatever is on sale and store it. I don't shop by the cut of meat to the recipe as much as I shop by the cut of meat that is on sale, store it and then see what's on hand for what I want to make. When making the above recipe, I have cleaned up chicken breasts that were not boneless, skinless, I have used alllll kinds of pork roasts and cuts, even chops, etc. I don't find that it matters too much, what matters more is a good quality slow-cooker. A lower quality cooker practically boils the meat and can make lean pork tough, especially when there is a low cooking time or less liquid in the pot. I remove any bones, skins or chunks of outright marbly fat. But some people like the extra fattiness and would leave it in there. A leaner cut won't be as rich or drippy, but I feel it's a healthier choice. :-) If you are serving kids (they can be a little picky) it might be a good idea just to start out with the simple boneless skinless chicken breast because the texture comes out so even. Hope you like it!