We tend to shop with an open mind. Years of experience have taught us that if we make up our mind as to what we want before we go shopping, we are bound to be disappointed. But if we peruse the meat, fish, and produce departments with an open mind, great ingredients jump out at us and meals create themselves. Of course, some days are easier than others. On a recent trip, we picked up this 6-bone shoulder roast. It was a little big for the three of us, and we were up for looking beyond a slow-cooked roast. And then the light bulb went off. We break down rib eyes, lobsters, and chuck shoulders into their parts and pieces. Why not a pork roast too? Now we have lots of possibilities to explore over several meals: the exterior cap to be braised and potentially cured, the ribs, and the double-cut bone-in rib chops. It just required a small change in perspective.
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