J. decided to brave the pork shoulder roast again today. This was roughly the recipe that was followed:
http://www.epicurious.com/
The project started with 6.3lb bone-in fat-on pork shoulder (Boston Butt):
http://www.epicurious.com/
The project started with 6.3lb bone-in fat-on pork shoulder (Boston Butt):
The pork stayed in the oven for 5.75 hours. In the last hour, potatoes and brussels sprouts were added to the pork juices:
The final results were delicious:
Remade on:
Feb 21, 2016
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