On Mar 9, 7:46 am, George Leppla > wrote:
> ....
> Pork shoulder roasts were on sale this week for 88 cents a pound.
> Yesterday, I prepped one by making a lot of deep slits in the meat and
> inserting half cloves of garlic. It was a 9 pound roast and I used
> about 8 cloves of garlic. Fresh cracked pepper and seasoned salt on
> top. Put in a roasting pan tightly covered with foil and baked for 4
> 1/2 hours at 300 degrees.
>
> The single bone slipped right out and the meat is incredibly tender with
> a very nice taste. Some literally fell apart and that went into some
> soup I made yesterday. The rest was sliced (after it cooled) [snip]

I like the low slow roasting but I don't like the covering with foil.
That makes it more like steaming than roasting. Good for tenderness,
not as good as the flavor that develops from real roasting, imho. And
I want it slice-able, definitely not falling apart. Ymmv, of course,
just stating a personal preference. A seasoning option is to make a
paste of crushed fennel seeds and garlic (and salt, optionally) and
rub that into the slits all over. Delicious. -aem