Originally Posted by Whiskadoodle
Crankin, How did your pork roast turn out? And how did you fix it to serve for New Years dinner.
I actually came down with the flu about 2 days before New Year's so I haven't had a chance to make this yet
But I am hoping to in the next couple of weekends!
I agree with what I've read here that doing the trimming yourself would be ideal... but this is something I would do maybe 1-2 times a year so there would really be no opportunity to gain proficiency. I'll leave it up to the butcher and pay a little more