On 12/20/2012 6:08 PM, Christine Dabney wrote:
> Heya all,
>
> Well..maybe this will not degenerate into name calling, flaming,
> etc...
>
> Earlier this week, I was getting the urge for roasted pork of some
> type. So, I went shopping in my freezer and pulled out one of the
> pork shoulders I got on sale this last summer for $0.89/pound. It
> wasn't boneless, but I figured I could bone it out if need be. Which
> I did.
>
> It had a lovely thick rind on it..and I ended up fixing it one of my
> favorite ways: Mock Porchetta.
>
> The recipe I use is from the Zuni Cafe Cookbook, which is a marvelous
> cookbook..for anyone interested.
>
> The recipe is also he
> http://labellecuisine.com/archives/p...%20Cafe%29.htm
>
> The roast, just before I put it into the oven:
> http://i50.tinypic.com/axyw40.jpg
>
> As it finally came out of the oven (after roasting for about 5 hours
> or so):
> http://i49.tinypic.com/16bm136.jpg
> The recipe calls for a smaller roast, but I had a 6 pound roast,
> before it was boned.
>
> Plated:
> http://i48.tinypic.com/35hl64y.jpg
>
> The vegetables I roasted along with it, were turnips, onions,
> parsnips, carrots, and rutabagas. This was the first time I had ever
> roasted rutabagas, and I was doing it as an experiment, as I haven't
> really liked rutabagas as they were cooked when I was growing up. I
> found out that I really like them this way... So a very nice surprise.
> Next up..Cubano sandwiches from the leftover roast pork. I so love
> those sandwiches and I have all the ingredients here.
>
> Christine
>
Looks absolutely wonderful, Chris! I might have to try roasting
rutabagas some time. I never cared for them before, either.

Jill