On Sunday, October 7, 2018 at 7:16:54 PM UTC-4, FMurtz wrote:
> jmcquown wrote:
> > On 10/5/2018 12:08 PM, wrote:
> >> On Friday, October 5, 2018 at 9:46:32 AM UTC-5, Wayne Boatwright wrote:
> >>>
> >>> On Fri 05 Oct 2018 02:02:08a, FMurtz told us...
> >>>
> >>>> What about removing fat from pork roast and giving a burst in
> >>>> microwave to remove moisture then replacing on roast before slow
> >>>> cooking?
> >>>>
> >>>
> >>> Why would you do that?
> >>>
> >>>
> >> I don't understand the question about "remove moisture."Â* Doesn't make
> >> sense to me.
> >>
> > No one would want to remove moisture from a pork roast.Â* The most common
> > complaint about modern day pork is it has been bred to be too lean.
> >
> > Jill
> Only the rind, not the meat. Read up on crackling they all say to dry
> the skin.

Your initial post said "fat"; nothing about skin. How can we advise you
if you only give us half the story?

Cindy Hamilton