"Evelyn" > wrote:
> "Nick Cramer" > wrote in message
> > Janet Wilder > wrote:
> >> [ . . . ]
> I use Marsala exclusively as the cooking wine around here. It improves
> the flavor of almost anything, especially if it contains tomatoes.
>
> I have a recipe that might go very well in a crockpot.
>
> Buy a pork shoulder roast, some places it is called a "boston butt" and
> they can be quite large. First sautee a generous amount of chopped
> onions in a pot, add some chicken stock and Marsala wine. Put the pork
> roast into the pot, cover it and simmer for a really long time. When
> the meat is nearly falling off the bone, it is done. It is one of my
> most delicious recipes.

Also good smoked in the BBQ. More at alt.food.barbecue. Big Jim, a
gentleman,in particular! There are so many names for the shoulder cuts:

http://www.foodsubs.com/MeatPorkShoulder.html

Do you cook with the dry or the sweet Marsala, Evelyn?

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