I have never worked with pork shoulder before. I had to buy three pounds of the stuff and the hardest part of this Chili Verde recipe was slicing and trimming that puppy. I must’ve lost a pound of the meat just in the fat, there was that much.
(Curious as to what others do – use it?
) Anyway, this was one of those Williams Sonoma starters again and, again, hubby approved it.
The taste was new for us, as was the color, and the before-mentioned pork: