I have looked around in the archives and found some good info, but I have a few specific questions about my particular pork situation. I have the shoulder that is cut into big huge strips called "boneless country style ribs" marinating in citrus garlic chile etc. Should I braise, then roast? Should I braise, let it cool and remove the extra fat, then broil, roast or grill? I want the good brown stuff, but I don't want it to be too tough or greasy. Will the voices of experience please speak up?