On Fri, 10 Aug 2012 09:30:01 -0700, sf > wrote:

>On Fri, 10 Aug 2012 07:41:00 -0400, Dave Smith
> wrote:
>
>> On 10/08/2012 3:14 AM, sf wrote:
>> > On Thu, 9 Aug 2012 19:16:54 -0700 (PDT), spamtrap1888
>> > > wrote:
>> >
>> >> Only pork shoulder contains fat any more.
>> >
>> > Not even that has much fat. Trust me, I just braised a 2 lb chunk
>> > today.
>> >
>>
>> It must depend on where you get your park. I get great tasting pork
>> from a local butcher. He trims a lot of fat off the pork. His bacon is
>> lean compared to what I see in supermarkets, and even lean bacon is at
>> least half fat. One thing to consider is the surface fat vs. that within
>> the meat. Lamb has fat around the outside but very little fat within the
>> flesh. Some cuts of beef and pork are quite lean while others have a lot
>> of fat in them.
>

>My hunk of pork shoulder had no visible fat. After it had braised, there wasn't
>more than a teaspoon of fat floating in the liquid and the meat was
>too dry for me. Now I'm trying to figure out what to do with leftover
>citrus braised pork.

Shove it up the dwarf's ignorant lying ass as a citrusy deodorant.
That you bought only a two pound hunk you have no way to know what cut
you bought. Pork shoulder has lots of exterior and interior fat.
http://www.askthemeatman.com/pork_pi...ulder_cuts.htm
http://www.askthemeatman.com/pork_sh..._butt_cuts.htm

I prepare whole pork shoulder all the time, it's a very economical cut
and it's never short on fat. This is the best way to prepare pork
shoulder:
http://www.elboricua.com/pernil.html