On Nov 6, 8:11*am, levelwave > wrote:
> Most of the recipes I see for Pork Shoulder call for either smoking or
> braising... has anyone tried roasting this cut of meat in the oven? It
> seems fatty enough and tender enough to take well to dry heat...
>
> ~john

It's good! I always cut some slits in it and put in a couple of garlic
cloves. Then I add potatoes and roast them in the grease, turning
occasionally to brown evenly. It helps to boil the spuds for 10
minutes before adding them to the roast- good shit, Maynard...