In article >,
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?
>
That's a pretty small roast. :-)
I'd try it for 30 to 45 minutes at 350, then check it for done-ness by
taking a slice at it. I'm cautious as it's easy to cook a bit more if
undercooked. Overcook and it's ruined. :-P
One of these days, I need to invest in and learn to use a meat
thermometer. That takes the guesswork out of it....
--
K.
Sprout the MungBean to reply
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