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Pork butt (shoulder) roast?
So I bought a fresh ham today. Not cured, just plain old pork that I want to roast. I'm thinking low-and-slow in the oven. I could smoke it, but I've been smoking a lot of stuff lately and kind of want to do something different.
What would folks here recommend for seasoning, temperature and time, etc? It's got plenty of fat so I don't see any need to brine, maybe a quick marinade? Just looking for some ideas. Bill Ranck Blacksburg, VA |
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