The recipe I want to make calls for 3lb pork shoulder, either left whole or cut in cubes. They get smothered in chile sauce and cooked slowly in the oven. Boyfriend could only find pork shoulder blade steaks at the store, so he bought two which together weigh roughly 3lbs. Should I use them? If so, leave them whole or cut into cubes? If not, any advice about how to adapt the recipe or what to use them for instead? Thank you!
Six chefs share the reason for (and obsessive particularities behind) tape.
Habits Chefs Can't Stand
The Trouble Brewing Over a 'Beer for Her'
Sweet Heat For Frozen Treats
PSA: Whole Foods Is Selling Cheap Wine
The Key to Summer Cocktails Minus the Booze
Get the recipes and features that have us talking, plus first dibs on events and limited-batch products.
(Oh, and $10 off your order of $50 or more in the Food52 Shop, too.)