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Crock pot/slow oven with southwest or Tex/Mex spice blend and a little beer, maybe some dice tomatoes. Or slow smoke and shred like pork butt. Either way, it tends to be a fatty meat with some connective tissue, so treat it like stew meat (braise) or pork shoulder (slow smoke) and serve on corn tortillas or over rice & beans. If you had pork cheek meat I have some great recipes for guanciale, Italian jowl bacon.
