Inexpensive pork shoulder butt.
Subcutaneous fat closely trimmed off and lymph node removed.
Medial side closely trimmed of fat. Blade bone, lymph node and trim fat are in bowl.
Start taking thick slices off the money muscle/coppa end.
Thick cut slices; with most of them cut in half lengthwise.
Seasoned with salt & pepper and heading for the oven. I used a small amount of sodium phosphate to increase cooked meat moisture retention and to inhibit fat oxidation during freezer storage.
Pork was covered and cooked 2 hours in a 275F oven. It was tender after cooking, but not quite fall apart tender (just as I wanted). Most of the cooking purge was poured off soon after cooking was completed, to easily remove much of the liquid rendered fat.
Partially chilled, precooked, boneless “Western Style Ribs.”
Product yield was 6 sandwich size bags.
Conveniently, microwave thaw then sauce and brown on a grill, or sauce and skillet brown.
Quick, easy, inexpensive and delicious.