"Dora" wrote in message
...
Nancy Young wrote:
"Dora" wrote

Nancy Young wrote:
My first try. I know purists will cringe, but I'm making it in the
oven. I'm using Tyler Florence's recipe. It's in the oven as we
speak. It's something I've been meaning to do but I never see the
pork shoulder in the store and hadn't actively sought it out.
Yesterday, shopping in a different store, voila!, there it was, buy
me!

Hi, Nancy - did you make the whole 12-serving recipe?
It sounds good.

Hey, Dora. Yes, it was upwards of a 7 pound shoulder, and I have
been previously assured on this very right here newsgroup that
leftovers freeze just fine.

nancy

Great - I've saved the recipe (and printed it, too). I had wondered, too,
if the leftovers would freeze OK. I just happen to have a pork shoulder
in the freezer that's been in there for some time - sounds like a good use
for it.

Dora

One caveat that I would add if you're going to freeze it. It's MUCH better
and not so dry if you don't pull it all at once. If you freeze a chunk and
thaw it out and pull it when you're ready to eat it then it's much more
tasty and juicy.

My $.02 ....we have a BIG BBQ party for our local ASO every year and I'm on
a team down here. Not a very good team, mind you, but a team nevertheless!


helen