George Leppla wrote:
> Sometimes simple is great.
>
> 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) and bagged
> in 1 pound Zip-Locks and frozen and about 2 pounds are in the
> refrigerator. Tonight... might be pork enchiladas or even fajitas....
> and maybe tomorrow we will add some to a stir fry.
>
> Out of a 9 pound roast I think we got about 6 pounds of cooked meat.
>
> George L

I'll be right over! Pork is my favorite meat!

Kate


--
Kate Connally
“If I were as old as I feel, I’d be dead already.”
Goldfish: “The wholesome snack that smiles back,
Until you bite their heads off.”
What if the hokey pokey really *is* what it's all about?