Joseph Littleshoes wrote:

> Do i boil, braise or roast?
>
> This Bavarian pork roast seems the best of the lot of what i have so far
> found.
>
> http://www.justporkrecipes.com/por-0096470.html
>
> The pork shoulder i have is "corned" but with the typical commercial
> chemicals, salt & "flavorings" big layer of fat on one side and appears
> well marbled.
>
> Should i soak it for 24 hours in running water before i cook it?
>
> I'm leaning more and more to a quick searing on top of the stove and
> then a long, 5 - 6 hour slow, basted cooking in the oven.
>
> On the other hand one could roast or braise without the initial sear and
> use a spice rub.
>
> Score the layer of fat & stick cloves in it or try to remove at least
> part of it?
>
> Oh well its something to do and i got such a good price even if i mess
> it up its not a costly mistake
>
> My instinct is to roast it, but im intellectually drawn to boiling it.
> --
> JL
>
>

First you need to determine the amount of salt in the
thing. That will tell you whether to soak it or not.

Slice off a piece, sear it, and give it a taste for
salt level.

In any case, I think your braising recipe will work
well.

--
Mort