"jmcquown" > wrote in message
...
> 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.

We like them mashed with butter.
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