On Sun, 12 Oct 2008 03:08:27 -0700, "Bob Terwilliger"
> wrote:



>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
>


Mmmmmm.....

The local Mexican megamart was selling what they advertised to be as
pork shoulders, for $0.78/pound. However, someone doesn't know their
parts of the pig, cause these are no pork shoulders, but are fresh
hams/pork legs. They split them into two pieces, and I got a package
of them.

I still have the smaller portion in the fridge and am trying to
decide what to do with it. It still has the fat and part of the skin
on it...... That makes for an incredible roast...

Christine