Janet replied:

>> I found a great deal last night and bought 2. Just over 2 pounds each,
>> bone
>> in. I'd like to:
>>
>> 1: Cook both of them differently, and
>>
>> 2. Do something I've never done before. That would basically be anything
>> other than oven baking.
>>
>> Ideas?
>
> Braise one in milk, using Marcella Hazan's recipe.

I'll go along with that one, but only if the pork has just the right amount
of fat.

Coincidentally, I also bought two big hunks of pork. They're fairly lean,
but I don't know what part of the pig they're from. In my estimation,
they're too lean to braise in milk. I plan to cut each of them in half. One
half-roast will be slow-cooked in a mixture of olive oil, garlic, cumin,
orange juice, lime juice, salt, and pepper. Another half-roast will be
marinated in a mixture of soy sauce and pineapple juice; that one will be
roasted and used for sweet-and-sour pork and a takeoff on banh mi. The third
half-roast will be cut and pounded into paillards which will be
chicken-fried as in Iowa pork tenderloin sandwiches. The final half-roast
will be used to make Maher Jaffrey's version of vindaloo.

Bob