Made my own Cha Siu last night using this recipe - http://thewoksoflife.com/2014/02/chin... . I was happy with the flavor and the cooking technique but the Pork Shoulder I picked up at Fairway turned out to be more grizzly than I preferred. - Looking to keep a decent amount of fat but not the hard chewy kind. Any suggestions what cut to use? Belly? Butt?