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?

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

"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.

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!

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.

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.

I wonder how that would be, smoked.
('shoulder' a/k/a 'Boston Butt' is the piece most often barbecued for
pulled pork)

I agree that slow cooking of some type would be best. Braising,
maybe?

--
-denny-

"I don't like it when a whole state starts
acting like a marital aid."
"John R. Campbell" in a Usenet post.

On Mon, 05 Sep 2005 16:27:15 GMT, (Curly Sue) wrote:

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


FWIW - Pork shoulder blade steak is one of my favorites pork cuts. Ugly due to
the fat and the bone but cheap (usually) and flavorful. Trim the skin to make
cracklin's aka chicharones.
Try soaking the steaks in tepid (a little cooler than warm) water for a few
minutes ( to restore moisture from the bleed out) , pat dry, season and then
sprinkle a little flour on them. Pan fry - cast iron skillet of course, if the
cuts are thick finish in the oven. Sort of a pork country fried thing.

have fun,
bob
Butcher's Union , local 120

ps: nice group, fun reading and informative. keep up the good work everybody!