One of my Boston meat purveyors is producing Berkshire (Kurobuta) pork Flat Iron's...cut from the shoulder Terres Major muscle. I marinated them with Jack Daniels marinade (equal parts J.D., brown sugar, Dijon Mustard, soy sauce and a splash of Wooster).
As with the beef Flat Iron, grilling (am conjuring up a smoking method) to med rare-med yields a tender eating experience.
While I've yet to see this cut in the supermarket, perhaps a butcher could find or produce this cut. I was very favorably impressed and the portion cost is most reasonable.
Original Post
