In catching up here, I noticed some discussion on Pork Shoulder. My next
door neighbor is a chef, and this is how he told me to cook it. It comes
out absolutely wonderful

One Pork Shoulder (Boston Butt) Roast
1-1/2 cups of water with 1 Knorr Chicken Bouillion cube
1 cup of Marsala wine (or sherry)
1 huge onion, chopped
1 apple, chopped
butter or oil

Saute the onion and apple in butter or oil in the bottom of a nice big
roasting pan which has a tight fitting lid.
Add the marsala and chicken broth (water and bouillion)
Deglaze the pan
Put in the Pork Shoulder
Cover and simmer for several hours, or till the meat is falling off the
bone.

Thicken the gravy and serve.

You cannot believe how incredibly delicious this is, and it is simple and
easy.
Since it is a large piece of meatn, I slice up the leftovers, put them in
the gravy and freeze.
It loses nothing in flavor and stores well this way.

--
Best Regards,
Evelyn

"Words have the power to both destroy and heal. When words are both true and
kind, they can change our world." ~ Buddha.

"Evelyn" > wrote in message
...
> In catching up here, I noticed some discussion on Pork Shoulder. My next
> door neighbor is a chef, and this is how he told me to cook it. It comes
> out absolutely wonderful
>
> One Pork Shoulder (Boston Butt) Roast
> 1-1/2 cups of water with 1 Knorr Chicken Bouillion cube
> 1 cup of Marsala wine (or sherry)
> 1 huge onion, chopped
> 1 apple, chopped
> butter or oil
>
> Saute the onion and apple in butter or oil in the bottom of a nice big
> roasting pan which has a tight fitting lid.
> Add the marsala and chicken broth (water and bouillion)
> Deglaze the pan
> Put in the Pork Shoulder
> Cover and simmer for several hours, or till the meat is falling off the
> bone.
>
> Thicken the gravy and serve.
>
> You cannot believe how incredibly delicious this is, and it is simple and
> easy.
> Since it is a large piece of meatn, I slice up the leftovers, put them in
> the gravy and freeze.
> It loses nothing in flavor and stores well this way.
>
> --
> Best Regards,
> Evelyn
>
> "Words have the power to both destroy and heal. When words are both true
> and kind, they can change our world." ~ Buddha.

This sounds wonderful. And easy (my kind of cooking). Thanks!

MaryL

"MaryL" -OUT-THE-LITTER> wrote in message
...
>
> "Evelyn" > wrote in message
> ...
>> In catching up here, I noticed some discussion on Pork Shoulder. My
>> next door neighbor is a chef, and this is how he told me to cook it. It
>> comes out absolutely wonderful
>>
>> One Pork Shoulder (Boston Butt) Roast
>> 1-1/2 cups of water with 1 Knorr Chicken Bouillion cube
>> 1 cup of Marsala wine (or sherry)
>> 1 huge onion, chopped
>> 1 apple, chopped
>> butter or oil
>>
>> Saute the onion and apple in butter or oil in the bottom of a nice big
>> roasting pan which has a tight fitting lid.
>> Add the marsala and chicken broth (water and bouillion)
>> Deglaze the pan
>> Put in the Pork Shoulder
>> Cover and simmer for several hours, or till the meat is falling off the
>> bone.
>>
>> Thicken the gravy and serve.
>>
>> You cannot believe how incredibly delicious this is, and it is simple and
>> easy.
>> Since it is a large piece of meatn, I slice up the leftovers, put them in
>> the gravy and freeze.
>> It loses nothing in flavor and stores well this way.
>>
>> --
>> Best Regards,
>> Evelyn
>>
>> "Words have the power to both destroy and heal. When words are both true
>> and kind, they can change our world." ~ Buddha.
>
> This sounds wonderful. And easy (my kind of cooking). Thanks!
>
> MaryL


You are going to love it. It is my husband's favorite way of having
pork...... and my favorite way of cooking it, because it is so easy.

--
Best Regards,
Evelyn

We already have perfect compassion, perfect wisdom, perfect joy. We only
need to settle our minds so they can rise from deep within us. - Buddha

This was a good recipe, but I was hoping for a spicier taste

This sounds really great to me as well. Nice and easy. Thanks

"auto7820" > wrote in message
...
>
> Evelyn;1488054 Wrote:
>> In catching up here, I noticed some discussion on Pork Shoulder. My
>> next
>> door neighbor is a chef, and this is how he told me to cook it. It
>> comes
>> out absolutely wonderful
>>
>> One Pork Shoulder (Boston Butt) Roast
>> 1-1/2 cups of water with 1 Knorr Chicken Bouillion cube
>> 1 cup of Marsala wine (or sherry)
>> 1 huge onion, chopped
>> 1 apple, chopped
>> butter or oil
>>
>> Saute the onion and apple in butter or oil in the bottom of a nice big
>> roasting pan which has a tight fitting lid.
>> Add the marsala and chicken broth (water and bouillion)
>> Deglaze the pan
>> Put in the Pork Shoulder
>> Cover and simmer for several hours, or till the meat is falling off the
>>
>> bone.
>>
>> Thicken the gravy and serve.
>>
>> You cannot believe how incredibly delicious this is, and it is simple
>> and
>> easy.
>> Since it is a large piece of meatn, I slice up the leftovers, put them
>> in
>> the gravy and freeze.
>> It loses nothing in flavor and stores well this way.
>>
>> --
>> Best Regards,
>> Evelyn
>>
>> "Words have the power to both destroy and heal. When words are both true
>> and
>> kind, they can change our world." ~ Buddha.
>
> This was a good recipe, but I was hoping for a spicier taste


It has a mild almost sweet flavor due to the onion, apple, and wine.

You could cook a pork shoulder in a spicy sauce, but this isn't the recipe
for that.
--
Best Regards,
Evelyn

We already have perfect compassion, perfect wisdom, perfect joy. We only
need to settle our minds so they can rise from deep within us. - Buddha

"auto7820" > wrote in message
...
>
> Evelyn;1488054 Wrote:
>> In catching up here, I noticed some discussion on Pork Shoulder. My
>> next
>> door neighbor is a chef, and this is how he told me to cook it. It
>> comes
>> out absolutely wonderful
>>
>> One Pork Shoulder (Boston Butt) Roast
>> 1-1/2 cups of water with 1 Knorr Chicken Bouillion cube
>> 1 cup of Marsala wine (or sherry)
>> 1 huge onion, chopped
>> 1 apple, chopped
>> butter or oil
>>
>> Saute the onion and apple in butter or oil in the bottom of a nice big
>> roasting pan which has a tight fitting lid.
>> Add the marsala and chicken broth (water and bouillion)
>> Deglaze the pan
>> Put in the Pork Shoulder
>> Cover and simmer for several hours, or till the meat is falling off the
>>
>> bone.
>>
>> Thicken the gravy and serve.
>>
>> You cannot believe how incredibly delicious this is, and it is simple
>> and
>> easy.
>> Since it is a large piece of meatn, I slice up the leftovers, put them
>> in
>> the gravy and freeze.
>> It loses nothing in flavor and stores well this way.
>>
>> --
>> Best Regards,
>> Evelyn
>>
>> "Words have the power to both destroy and heal. When words are both true
>> and
>> kind, they can change our world." ~ Buddha.
>
> This was a good recipe, but I was hoping for a spicier taste
>
> --
> auto7820

I finally made it, and it was perfect for me. I prefer food without that
"spicy" taste, so I was delighted to find something like this.

MaryL

"MaryL" -OUT-THE-LITTER> wrote in message
...
>
> "auto7820" > wrote in message
> ...
>>
>> Evelyn;1488054 Wrote:
>>> In catching up here, I noticed some discussion on Pork Shoulder. My
>>> next
>>> door neighbor is a chef, and this is how he told me to cook it. It
>>> comes
>>> out absolutely wonderful
>>>
>>> One Pork Shoulder (Boston Butt) Roast
>>> 1-1/2 cups of water with 1 Knorr Chicken Bouillion cube
>>> 1 cup of Marsala wine (or sherry)
>>> 1 huge onion, chopped
>>> 1 apple, chopped
>>> butter or oil
>>>
>>> Saute the onion and apple in butter or oil in the bottom of a nice big
>>> roasting pan which has a tight fitting lid.
>>> Add the marsala and chicken broth (water and bouillion)
>>> Deglaze the pan
>>> Put in the Pork Shoulder
>>> Cover and simmer for several hours, or till the meat is falling off the
>>>
>>> bone.
>>>
>>> Thicken the gravy and serve.
>>>
>>> You cannot believe how incredibly delicious this is, and it is simple
>>> and
>>> easy.
>>> Since it is a large piece of meatn, I slice up the leftovers, put them
>>> in
>>> the gravy and freeze.
>>> It loses nothing in flavor and stores well this way.
>>>
>>> --
>>> Best Regards,
>>> Evelyn
>>>
>>> "Words have the power to both destroy and heal. When words are both true
>>> and
>>> kind, they can change our world." ~ Buddha.
>>
>> This was a good recipe, but I was hoping for a spicier taste
>>
>> --
>> auto7820
>
> I finally made it, and it was perfect for me. I prefer food without that
> "spicy" taste, so I was delighted to find something like this.
>
> MaryL


Glad you liked it. We enjoy it a lot. Of course the good thing about
Pork Shoulder roast is that you can make it with so many different kinds of
sauces..... just anything that can take long slow cooking will work well.

--
Best Regards,
Evelyn

We already have perfect compassion, perfect wisdom, perfect joy. We only
need to settle our minds so they can rise from deep within us. - Buddha