Large format meats are trending in our kitchen. Our latest discovery is a shoulder end rib roast. What is key to this cut is the top layer of meat and fat. It cooks up like the deckle on a rib roast except, this richly marbled layer of fat in meat resides on top of the pork rib eye. It is a secondary deckle. And it is by far the best bit of pork we have tasted in a long time. The meat is juicy and richly laden with fat. The one difficulty, if there is one, is trimming and cutting out the large fat pockets and ropey connective tissue veins that intersperse the meat. On the other hand, as the roast cooks, the center meat beneath remains juicy, and is substantially leaner for people who enjoy that too.
With the large format roast, we can carve it into pieces, spread them out, and let everyone pick the slices that are right for them. As you can see, the meat is juicy and easily sliced. This roast creates a satisfying meal for everyone at our table (except the vegetarians, but that's what super side dishes are for).