White chopped (Slightly sweet, finely chopped, the leanest of the lean shoulder meat)
White coarse chopped (pictured on a sandwich)
White sliced (pictured with red slaw)
Brown sliced or coarse (The outside of the shoulder. This is the smokiest, slightly salty and crispier part of the shoulder, occasionally with a little fat mixed in.)
Brown chopped (From the same part of the shoulder as above, but finely chopped.)
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