nice ! and good ref's
I can't say too much about port shoulder
CSRibs , as I have not seen it in my area
where i ( used ) to shop.
I hope Ive mentioned this before :
if you don't have to ' slow down ' two much
on your next trip to the " supermarket "
when you pass the Meat case that has whole pork loins
take a peek at each end : one will have some darker meat
and the other is standard lighter colored pork
that dark meat would be in some of the " CSR's
bone in or not, depending where they were cut from the whole loin.
I used to start a small BBQ fire , and get the cooking area
' very hot ' I then grill the CSR w the darknmeat
very quickly , the turn , possible the sides too
but very quickly as he coals we're very hot
I didn't temp as I did not have a temp thing then
but they had a ' char ' and were not burnt.
no matter. I left them cool on a cutting board
then sliced very thinly again the grain
for the very best pork sandwich
Ive ever had. the meat was rare ,
tender and of a completely different flavor of ' cooked pork '
it was outstanding.
tastes differ , and rare pork might be ( traditional ) bit of concern
for some.
if you like Rare , and had this , you would be easily converted.
N.B.: this rare pork was sliced thinly , against the grain
for a sandwich.
or where ever thinly sliced meat is enjoyed.
It might not be as ' interesting ' as a rare
hunk of pork , on a plate , to slice yourself.
