When I was a young cook, I had some pretty stringent believes regarding which cuts of meat could, or should, be used with certain cooking methods. If we’re talking about cooking pork “low and slow,” the shoulder cut was always the answer. If we’re doing something like skewers, and we’re cooking them fast and hot, the loin, or tenderloin was the… to read the rest of Chef John’s article about this Barbecued Pork Skewers recipe, please follow this link to become a member.)
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