On Sun, 29 Mar 2015 11:26:04 -0400, Ed Pawlowski > wrote:

> On 3/29/2015 3:43 AM, sf wrote:
>
> >
> > If you really want to go with fresh/not cured pork, consider Pernil.
> >
> >
>
> Now that you mention it, I just put mine in the oven. Its whats for
> dinner tonight.

Great! I'm making it today too. Serving it with rice and Cuban style
black beans. I tried to figure out what kind of vegetable is served
with pernil and got nowhere, but I found an interesting looking (warm)
roasted butternut squash and black bean salad that I'll use. Tres
Leches flan for dessert.

--
A kitchen without a cook is just a room.