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.)