On Tue, 5 Apr 2016 13:44:58 -0700 (PDT), "
> wrote:

>My mother used to make a pork roast, butt, and it was
>simmered until fork tender. In the resultant broth she
>would simmer extra wide noodles and it was delicious but
>for the life of me I cannot replicate this dish. She had
>no fancy spices or herbs nor was garlic or onions used in
>this dish. Does anything about this sound remotely familiar?
>
>I have Googled roast pork, pork roast, noodles, etc. with
>no satisfying returns. There are hundreds of recipes and
>some have ingredients I knew were not in her cupboard. Does
>any of this ring a bell with anyone here??

My mother always did a pork roast and a veal roast side by side for
Sunday dinner. Within the last year or so I saw several recipes from
the mid-west that combined the two. Did your mother do both roasts?
My mother used salt and pepper, period.
Janet US