Marinated pork shoulder strips

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Boneless pork shoulder strips -- also called pork country style ribs -- are 2-inch-wide strips cut from the pork shoulder. They are marbled with fat and connective tissue, which breaks down with long slow cooking to match the tenderness of barbecued ribs. Simmering them in water first helps to render some of the fat and break down the connective tissue without making them dry.

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Delicious char siu is achievable at home! Updated to include instructions on how to make char siu in the oven so this can be made in the oven or the grill depending on the season. So now this can be made in the oven or on the grill depending on the season!

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Pour remaining marinade into a 2-gal. Place pork shoulder, fat side down, on a cutting board with a short end facing you. Add to bag with marinade and seal, pressing out air.

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I have neither of those things nor do I want to start a fire in my house. But I have come up with a way to make this safely in your own homes without the need of any fire extinguishers. The plus side is: A We can eat triple what we normally do; and B I can share the recipe with you. Breaking out into a sweat with a furrowed brow, throwing ingredients into a bowl and taste testing along the way to try and match the traditional and authentic restaurant quality Char Siu sauce, I finally did it.

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Pork marinades keep meal-time interesting. You can switch them up so you and and your fellow diners never get bored. Best of all, you can start marinating your meat before bed, or in the morning, so you just need to toss it in the oven come dinnertime.

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You can put these on just after lunch and they'll be ready for dinner. Pork country style ribs are usually cut from the pork butt which has a lot of fat marbling and connective tissue. The problem is that they are not always labeled properly so spend some time looking at a pork butt and a pork loin and you will be able to see the differences in the texture and how the meat looks.

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Boneless pork strips, also known as boneless country style ribs, are tender, juicy cuts of meat that are usually at least 2 inches thick and 4 to 6 inches long. Marinading them adds flavor and ensures tender results. You can cook boneless pork strips using a variety of methods.

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This post may contain affiliate links. Please read my disclosure policy. These Grilled Country Style Ribs are first dry rubbed with a blend of ground cumin, oregano, black pepper and other warm spices before grilling.

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Thirty minutes before cooking, remove the pork from the marinade. Preheat the oven to dgree oven for pork tenderloin or Boston butt strips or degree oven for ribs or pork chops which will take longer to cook -- the higher temperature may cause the sugar to burn. Place the meat on a rack above a shallow pan that has been lined with aluminum foil.

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Pork is a meat that greatly benefits from a marinade. Tougher cuts of pork need a strong marinade and time for it to work its way into the connective tissues. Tender cuts of pork may not need help with tenderizing but can benefit from a dose of flavor enhancement.


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