Pork Brisket - Recipes and Ideas

Cooking Discussions Cooking, Cookbooks, Ingredients
1

Until my meat share sent me this, I didn’t even realize they sold cuts of pork brisket.
Not a huge BBQ brisket or pulled pork fan, so not interested in shredding, smoking or BBQ’ing anything.

What would you make with this? In general, I’m not very fond of smoked foods, or anything too smoky tasting in general.

2

There is a lot of good info here on that cut besides just the recipe.

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3

You could go the Char Siu route, or the Momofuku Bo Ssam route. Also no reason you couldn’t use porchetta seasonings and slow roast, or make pernil.

Probably lots of other things on pork shoulder or roast threads that work.

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4

I thought about char siu, because I’ve had a lot of luck with good char siu using the country ribs. My only hesitation was if this cut might need more cooking time than what the usual recipe calls for.

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5

I’ve never seen it in the wild. Interesting.

6

Pork country ribs are also shoulder
So I think you’re fine

I’d suggest sous vide but char siu has more of a chew that sous vide aims for

7

It’s tiny! Seems like a lot of energy to put into such a small cut. :upside_down_face:

8

Yeah, the piece I got is actually just about 2 lbs only.

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9

Char siu is a good idea. Could make some kind of sausage, if nothing else sage breakfast sausage. Char siu probably less work, esp for size.