"notbob" > wrote in message
news:LzxJc.85221$%_6.22442@attbi_s01...

>
> This is no big deal. It has, in fact, been discussed on afb. Anyway,
just
> take a bone-in pork shoulder (butt, Boston, whatever they're calling it
over
> there), cover with rub of your choice, let sit overnight in fridge (opt),
> then put in oven, fat side up. Bake at any temp between 225-350 deg F
> (depending on how long you want to wait) till bone turns freely in roast.
> That's it. Pull apart and eat.
>
> nb
>

I haven't yet discovered what pork shoulder is called here. I asked a
friend and she had never heard of it, so she suggested it the cut would be
the literal translation. I'm going to try Costco and if that fails, I guess
I'll have to special order it from somewhere. That'll make it one expensive
pulled pork sandwich! Chances of getting bone-in are slim, but I'll see
what I can do!

Thanks!
rona


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