On Sat, 27 Nov 2004 08:35:17 -0600, Katra
> wrote:

>In article >,
> Steve Lee > wrote:
>
>> I know this sounds like an odd question and of course pork is supposed
>> to smell like pork, but please bear with me on this one.
>>
>> Sometimes when I cook pork, I get that strong, what I can only
>> describe it as being the "pork" smell. It's that smell from the
>> cooked pork that's too strong to handle. Just the right amount and
>> you know you're eating pork, but when it gets too strong, I can't
>> handle it and it's another dinner ruined for me. Have any of you
>> encoutered this before?
>>
>>
>> I've tried different meat shops and markets, but I often encounter
>> this problem in my dishes with pork and I'm wondering if there's
>> something I'm doing wrong or not doing to avoid this.
>>
>> Do any of you have suggestions to reduce the possibility of a too
>> strong porky smell in your pork dishes? Thanks for your time and
>> courtesy.
>
>I know what you mean...
>I tend to run into this problem when I make shoulder roasts.
>
>I stab the roast all over now and sliver garlic cloves and slip the
>slivers of garlic into the stabs. I then top with various herbs before
>roasting.
>
>That has eliminated the "musty" porky overtone, especially once the
>roast leftovers cool and get re-sliced for later serving.
>
>The garlic pretty well eliminates it. :-)
>
>Just my 2 cents!

Thanks for your input, Katra. Really appreciate it. I think I'll try
to use more garlic and see what happens from now on.