levelwave wrote:
> Sheldon wrote:
>
> > Pork shoulder dry roasts superbly... follow recipes for "pernil"...
> > it's addicting... �you'll probably get hooked.
>
> >http://www.elboricua.com/pernil.html
>
> If you're using a boneless pork shoulder without the thick layer of
> fat, would you sear the outside before roasting?

Really not necessary to pre-brown an oven roast... start it off in a
hot oven, then after like 15 minutes drop the heat down to a medium
roasting temeprature. If it's boned you may want to take advantage of
the pocket created from removing the bone and add a stuffing, then tie
the roast. A stuffing of duxelle, with sliced pepperoni and sliced
pimento stuffed olives goes well with this cut... not too much, it's
mostly for flavoring.