Edwin Pawlowski wrote on 05 Sep 2005 in rec.food.cooking

>
> "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.
>
>
>

I frequently buy Boston butt steaks (no skin though)...which since I'm
Canadian might not come from the shoulder, but I believe they do. I enjoy
them pan fried and grilled. I season them mostly with penzey
produts...usually the garlic lemon blend. But just garlic powder and fresh
pepper works as well.

--
The eyes are the mirrors....
But the ears...Ah the ears.
The ears keep the hat up.