aem wrote:
> 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


If we were eating it as a roast... I would agree with you. When I cook
it this way, the meat is just an ingredient in other dishes where the
"roast" flavor might not be appropriate. That's why other than garlic,
salt and pepper, I don't use any spices. We can use this meat in
Mexican meals, add to soup, even add a gravy and serve over rice. A
favorite is to use it in a stir fry.

If I am making a pork roast, I prefer a fresh ham rather than a shoulder
or butt.

George L