10/9/07
Shouldering the Burden
Anyone know what to do with those boneless, skinless strips of pork shoulder from TJ's? They cook (and overcook) in mere minutes in a skillet. Are they supposed to be coarsely chopped and simmered low and slow in a sauce, like a mole or chile verde? Thrown into a pho soup with noodles? Also, please tell me what to do once I've already browned them whole.
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3 comments:
Cut them into cube-size bites and stir fry.
how'll they stay tender? forgive my pigheadedness.
You could brine them the way you would with a tenderloin. I bought some that I'm cooking tonight with sage (not sure yet exactly how), and I'll let you know how they turn out.
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