Yummy pork

Are Peter and I working with the same meat!?

I had to check in with Peter on a misleadingly named section of meat I got, and he was pretty certain it's the same things he's recently used in a rabbit dish. Mine was labeled (get this) "Bargain Pork Butt Boneless Country Ribs".

Um. Last time I checked, the ribs were no where near the butt. At least not on most animals I know!

(I DO believe I've read, however, that pork shoulder is sometimes referred to as pork butt?)

Anyhow, I had this package of meat I wanted to try - looked like it could've easily been pork butt - nicely ribboned with fat and such. But rib meat? Hm. Wasn't sure. I think it ended out being very close to loin meat or what you'd use for pulled pork (again, butt), just cut in long strips and with sections of fat dividing sections of meat.

Uncertain what to do, and going with Peter's "cook it low and slow" suggestion, I seared the three big slabs of meat in the dutch oven, added in a halved head of garlic, a couple bay leaves, some multicolored peppercorns, a handful of coriander seeds...and a beer! (Everything cooks "low and slow" best with a beer!)

Then, after putting it in the oven at 250, I putzed around with some chores and then fell asleep on the sofa. Two and a half hours in the oven made this some realllllly good pork, the kind that just falls apart... ! Would've gone great on the flat bread recipe! We've had it over white rice, in burritos with black beans, chedder, and some of my REALLY hot homegrown jalapenos, and in wraps. Will have to make this stuff again - very good!