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Old 07-29-2011, 09:50 AM   #11
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Quote:
Originally Posted by purple.alien.giraffe View Post
Hmm, strange. I used to be able to edit my own posts but now I can't either. Wonder if that was an intentional change to the board. Maybe a question for the support board.

Then again, maybe I can. Maybe it's a timed thing? This post shows I can edit it at the moment.
20 minutes is the time limit. After that, especially if correcting a recipe, just ask a moderator and someone will fix it for you.
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Old 07-29-2011, 11:11 AM   #12
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I would first cut the pork shoulder into 1 inch cubes before browning them. That way, they will cook into tender pieces more quickly, and maintain their shape, rather than having shredded meat in your stew. Also, you can season the meat with S & P, garlic, onion, sage, etc. before it goes into the stew pot.

Cutting the meat into cubes gives you more control and makes the meat more versatile as well.

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