I bought a package of two "Pork Shoulder Arm Picnic" slices -- they look like 1.5" sliced pork shanks with skin around the meat. Any ideas for prep?
A little late, I know, but they're great if you treat them like osso buco.Asian-style braises are nice with pork hocks, too. Google "red-cooked pork" and you should come up with something.
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