On Mon, 05 Sep 2005 17:41:16 GMT, "Edwin Pawlowski" >
wrote:

>
>"Curly Sue" > wrote in message
...
>> Yesterday I bought a pork shoulder that was pre-sliced (with skin).
>> "Sliced pork shoulder (whole)" about 5 lb. My guess is this is what
>> the stores around here advertise as "pernil."
>>
>> I have it, now I have to figure out what to do with it!
>>
>> Are these slices pork steaks?
>
>They may be considered steak, but they'd be tough ones. Shoulder is
>considered one of the tougher cuts and often used for barbecue for that
>reason. I'd tie it (maybe stuff or season between slices) and slow roast it.

OK, thanks!

Sue(tm)
Lead me not into temptation... I can find it myself!