So good I had to sha

Made an impulse purchase of a 7-pound picnic shoulder the other day
(on sale!), then went looking for a simple way of cooking it that
wasn't barbecue. Chose this:

http://find.myrecipes.com/recipes/re...e_id=10 10566

Oh ... my ... goodness.

The meat was tender and succulent. The pan sauce is to die for. The
cracklings (I roasted them additionally at the end like the recipe
suggests) are crunchy and outstandingly garlicky. The whole house
smelled wonderful while it was cooking.

The only thing I would do differently next time is to start a day
ahead and leave the roast in the garlicky "rub" overnight to let the
more garlic flavor infuse into the meat.

Tip: Use a razor blade to score the skin.

--
Silvar Beitel
(still drooling as I type this.)

On Oct 20, 10:09 am, Silvar Beitel > wrote:
> So good I had to sha
>
> Made an impulse purchase of a 7-pound picnic shoulder the other day
> (on sale!), then went looking for a simple way of cooking it that
> wasn't barbecue. Chose this:
>
> http://find.myrecipes.com/recipes/re...on=displayReci....
> [snip description]

Sounds excellent. I did something similar but easier. Made an
impulse purchase of a 4.25-lb. pork butt roast. Gave it a garlicky
rub and let it sit overnight. Browned it on four sides in the big
cast iron skillet, then placed it in a roasting pan for the oven at
325°F. Retained the rendered fat in the skillet. When I removed the
roast (at 160°F) to rest, I made a flour-fat roux in the skillet,
added the roasting pan drippings, seasonings and herbs and made a
gravy with boiling water. Very tasty indeed, if not as elaborate as
yours (which I think is too large for me to attempt, unless some event
comes up). I like the butt better than the loin because of all the
tasty fat; it's cheaper, too. -aem