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Old 12-15-2008, 10:53 AM   #11
Sous Chef
Join Date: Mar 2008
Location: Philly PA
Posts: 702
This is one of my favorite things to make.

I use my cast iron dutch oven and create a "rack" on the bottom out of veggies potatoes. carrots, onions etc. I use a rub usually some sort of spicy/sweet combo and a bit sticky (honey or sugar in it) I put some apple juice in the bottom of the band and add some chopped veggies and apples around the sides leaving the top and about 1/2 of the sides exposed.

I cook covered low and slow except for the last 15-30 min where I take the lid off and turn up the heat so the outside gets crispy.

One time I forgot the juice and the result was a drier roast (more slice able but not as juicy) otherwise the texture is more like pulled pork.

I remove the thick skin before cooking though.

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Old 12-15-2008, 08:03 PM   #12
Head Chef
Join Date: Oct 2004
Location: Boston area
Posts: 2,488
Back to the future!

Well, folks, my childhood memory was intact! It worked!

I seasoned the shoulder just with salt, pepper, and garlic powder. Set it on a rack over a foiled pan, with a probe thermometer inserted into the meat (except for the pan, I had none of that stuff as a kid).

The package actually had directions on it! Said to roast it at 350 for 25 minutes a pound to an internal temp of 160. It was pretty close - took 3 and a half hours for an almost 8 pound roast to get to that temp.

I put some quartered, oiled potatoes in there for the last hour, then let the roast rest for 15 minutes.

Man oh man! Pacanis, the crispy skin broke off in my hand! Ambrosia! The pork was tender, juicy, and pork-y flavored, just as I remembered! No smoke, no bbq sauce, just pork! I wished I had some applesauce.

All for $1.29 a pound! I'm so pleased - this is a keeper! Again!

Thanks for all the support, everyone!



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