Sheryl Rosen wrote:
> in article ,
> Katra at wrote on 11/27/04 9:35 AM:
>
>> 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!
>
> I just bought a 3.5 lb half a pork shoulder (it says "picnic") @ 79
> cents a pound.
>
> I knew I wanted to roast it, after marinading it in mojo (it's from a
> bottle....Badia brand. A fine purveyor of Caribbean seasonings based
> in Miami, available at my local supermarket), but I will do that
> garlic thing, too.
>
> Lots of garlic. Lots of black pepper.
> The mojo...and let it sit overnight.
> Then, I'll pat it dry and rub it all over with mexican oregano,
> rosemary, chili powder mixed with a little bit of ground chipotle for
> kick.... and roast that baby for....that's my question!
>
> How long at 350 or 375 for a 3.5 lb pork shoulder, still on the bone?
Sounds good enough to eat raw but...
Take a guess based on your experience and when close stick a knife to the
bone. Juice runs clear? EAT!
Ken.

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