Char Sui Shoulder

[mikelens]

Wanted to try something different. Saw a post on here about Char Sui ribs. Made my own sauce & sank a skinned & boned shoulder

 

[mikelens]

Took it to 160 then wrapped with apple juice

 

[mikelens]

Went up to 180 with it; then let it rest

 

[crazymoon]

ML, Looks delicious !

 

[KonaLance]

Looks good
I love char sui ribs !

 

[gmc2003]

Never tried it but it looks really good.

Chris

 

[SmokinAl]

Looks pretty darn good!
How did you like it?
Al

 

[mikelens]

Got to say; I really liked it. The Chinese 5 spice gives it a distinct flavor the we enjoyed. I want to try it on pork chops or maybe cut a shoulder into steaks. See if the sauce penetrates more.

 

[myownidaho]

Cut the shoulder into four pieces lengthwise.

 

[chef jimmyj]

The meat looks great. Marinate a min of 2 days and 3-4 are better. That will flavor the outer 1\4" or so. For full penetration, inject. It's fast and intensely flavored...JJ

 

[mikelens]

The meat looks great. Marinate a min of 2 days and 3-4 are better. That will flavor the outer 1\4" or so. For full penetration, inject. It's fast and intensely flavored...JJ

Will keep that in mind for the next time. Thanks JJ

 

[forvols]

Got to say; I really liked it. The Chinese 5 spice gives it a distinct flavor the we enjoyed. I want to try it on pork chops or maybe cut a shoulder into steaks. See if the sauce penetrates more.

Give it a try with country style boneless pork ribs. I used those back a few months ago, marinade for 24hrs..they came out great.