On Mar 9, 10:33 am, Ranée at Arabian Knits >
wrote:
>
> You want to slice pork shoulder? I like sliced pork loin and such,
> but I like shoulder to be shreddable.

I think you're right that my approach is unusual. I think I came to
it gradually. As a reaction to increasingly lean and dry pork loin
roasts I turned to shoulder as a way to get more of the fat and flavor
I was looking for. Then I found that sliced pork shoulder made very
satisfying sandwiches, both hot and cold. We still will have a pork
loin roast but I look them over very carefully when I buy, trying to
find the least lean.

> I generally make it with cumin,
> garlic, onion, oregano, jalapenos, salt and pepper and cook slowly
> either in the oven or crock pot, depending on whether I'll be home or
> not.

Sounds very tasty. -aem