weather permitting i put on a white sleeveless t-shirt before pounding my meat. beer is helpful regardless. pork is my favorite beating victim. pretty much any cut is enhanced by the tenderizing effect of smashing the meat into thin cutlets. then you have a world of options at your disposal...
my favs are the bone in leg and shoulder roasts, butt roasts, picnic...any of these are good candidates. that knife on the far right is excellent for boning a roast. it's a 3.5 inch Mundial. whether it's intended for this or not we'd have to ask the Brazilians. just the feel of this knife in hand is worth the price. the job is neither fancy or precise...you just keep hacking chunks of flesh off until you're down to a respectable stock (or dog?) bone. meat goes in bowl. break out the parchment paper, cutting board, and heavy wooden mallet (www.barrtools.com). i like to pound them to @1/4-3/8 and a variety of shapes and sizes. dip in egg and panko and fry? slice, marinate, and zap in wok or skillet? try this one, but be cautious because you can hurt yourself. in a small pot with high sides heat a cup of plain white sugar over medium heat. also have another small pot with @cup of water simmering. watch the heating sugar closely. if smoking back off on the heat. it should start morphing into brown fragrant rfh (really fucking hot) goo. you can stir occasionally or swirl the pan. once molten carefully add 2-3 tablespoons very hot water and stir, holding the pot of rfh molten sugar well away from your self as it might spatter. keep stirring and add to bowl of pounded pork. this is enough for a whole picnic. half cup sugar is plenty for a boston butt. add @1/4 fish sauce to taste and mix, cover and into fridge until charcoal grill is ready. cook quickly over high heat