On Thu, 20 Dec 2012 16:08:48 -0700, 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

That looks wonderful. Thanks for posting it here.

koko
--
Food is our common ground, a universal experience
James Beard

www.kokoscornerblog.com