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Pork shoulder query

WCchopper | Apr 10, 2008 03:47 PM

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?

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