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Pork shoulder char siu


 

Brett-EDH

TVWBB Olympian
Defrosted around 3.75# of pork shoulder yesterday.

Going to cook it off as char siu bbq pork.

Whipped up the usual marinade. It’ll sit for a few hours and then go indirect on a 350° grill.

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Made an Asian style slaw to go with it. Seasoned rice wine vinegar, ACV, tsp salt 1/3 cup sugar and water, drizzle of sesame oil and pinch of white pepper.

Pics to follow later as this progresses.
 

 

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