any ideas or suggestions? current thoughts are:

 

greek style - with a rub consisting of equal parts salt, pepper, oregano and probably granulated garlic, basted every now and then with a 50/50 mix of lemon juice and olive oil.

 

hawaiian style - using http://foodsoftheworld.activeboards.net/hawaiian-smoked-country-style-ribs_topic589.html - this method or one very close to it.

 

sun-kist florida style - using http://foodsoftheworld.activeboards.net/forum_posts.asp?TID=1328&title=sunkist-florida-or-caribbean-pork-barbecue - this method or one very close to it.

 

caribbean style - using http://foodsoftheworld.activeboards.net/forum_posts.asp?TID=1362&title=adobo-mojado-barbecue-from-puerto-rico - adobo mojado from puerto rico.

 

or plain, down-home southern barbecue, using any of a dozen or so traditional variations.

 

other possible options:

 

a variation on http://foodsoftheworld.activeboards.net/forum_posts.asp?TID=89&title=javanese-pork-satay - this javanese/southeast asian method

 

http://foodsoftheworld.activeboards.net/forum_posts.asp?TID=1270&title=carne-de-cerdo-lacado - iberian "laquered" ribs , applying lessons that i learned from my last try.

 

there's one other thing i might try, from the former yugoslavia ~ gotta look into it a little more.

 

i was taking a good, hard look at http://foodsoftheworld.activeboards.net/forum_posts.asp?TID=266&title=blackjack-barbecue-sauce - hoser's blackjack barbecue , but i don't quite have everything for it on hand.

 

any other ideas? always good to get some input!

My favorite way to eat them isn't on the que -   cut them into 2 inch hunks, and brown them in a dutch oven. Deglaze the pan with 1 cup of orange juice and 1 cup of water. Add your chili powder, garlic powder, onion powder, cumin, cayenne, and pepper (you know your own heat tolerances, keep it reasonable).   Throw the meat in, put a piece of foil over the top and put the lid on. Throw it in a 250 degree oven until all the liquid is gone, all the fat has rendered, and the pork has started to fry itself in it's own fat. Crank the heat to 400 for about 10 minutes to get a good fry in. Serve as fajitas.

 

i think i might try giving this a go this weekend, modifying it for barbecue if the weather's nice. if not, then i will try it as described ~ unless the beautiful mrs. tas has other ideas for the CSRs!

 

to give the condensed version:

 

i had a little over 6 lbs of CSRs. i cut them into chunks and browned the meat with salt and pepper in the dutch oven (similar to doing beef for http://foodsoftheworld.activeboards.net/forum_posts.asp?TID=274&title=carbonade-flamande - carbonade ), then poured off the rendered fat, de-glazed with 2 cups orange juice and 1 cup water, added 2 tbsp of chili powder and 1 tbsp each of  garlic powder, onion powder and cumin (you can add cayenne if you want) put the chunks back in and brought it just to a boil, put it in a 250-degree oven for a little over two hours (covered to braise), when the meat was fork tender and the last of the fat rendered (there was almost none left), i shredded it and spent a few minutes with it over the stovetop, reducing off the last of the liquid, then served on steamed corn tortillas with slices of sauteed onion (you can add peppers if you want). i also served salsa, shredded cheddar cheese and sour cream on the side for those who wanted them. absolutely amazing and i was completely impressed with this ~

 

jerod, need a little help - would the above concotion served on corn tortillas be called carnitas? asadas? guisadas? fajitas? don't know the differences between all the terms and am not sure what the "correct" name for it is, but it was very good with a distinct flavour that i am guessing would be yucatan.

 

will post soon!