Pork buns/Dim Sum

[AndyK]

I’m not really sure where to post this question.
I recently purchased a bamboo steamer basket to make Dim Sum.
Pork buns are a favorite of mine and I was wondering about the Char Siu filling.

I was kind of thinking about slow cooking some St. Louis spare ribs on my Weber then deboning them and making the filling.
There are all kinds videos out there using everything from pork chops w/pork belly to pork shoulder but nobody is going low and slow with bbq ribs.
Is this a bad idea?
It seems like the way to go but I haven’t found one person on YouTube doing it.

Do any of you have any “go to“ mixes when it comes to pork buns or maybe even some of them tasty dumplings?
Thank you.
Andy

 

[Brett-EDH]

char siu is best made with shoulder. i recommend slicing shoulder into 2" thick slices, then marinating each "steak" as char siu recipes (i have posted 2-3 versions here). then roast the pork to 145-150F. then slice it against the grain and mince th slices for your bun filling. or just eat the char siu as a meal, which is also great.

butt/shoulder is inexpensive and goes a long way. and you only need to cook as many steaks char siu style as you'll need/want filling. a butt yields around 4-6 2 inch steaks per butt. you can always freeze the cut steaks for future cooks too. i keep a few on hand, always. makes for a great carnitas too (slow cooked in the oven in citrus and oil, Kenji Lopez recipe is on point).

did a quick search. use this one as its super easy: https://tvwbb.com/threads/some-oven-char-siu.93215/post-1069611