cuts of pork don't get the kind of attention specific cuts of steak do. You have your chops, your tenderloin, but not the litany of brand name cuts like ribeye, filet mignon, and porterhouse that ...

However, if you slice the pork shoulder into thin slabs, you get the pork equivalent of a ribeye steak. There’s a good balance of fat and lean meat, and you can even get a bone-in version if ...