On 5/20/2024 at 6:37 PM, FeChef said:Anyone know whats a good cut with some marbling but not too much fat running through it. Something similar to a beef chuck roast. Pork loin and tenderloin are out for this purpose. They are too lean. Pork butt i found to be way too fatty with very small muscle groups inbetween the large sections of fat.
Does the beef chuck roast have a number of muscle groups within?
Here's what Bruce Aidells has to say, in one of my favorite books when it comes to understanding pork: Bruce Aidells's Complete Book of Pork (eG-friendly Amazon.com link)
You don't mention whether you want to roast or braise the pork, so...
