this recipe is great! i usually oven roast pork shoulders and loins, and was looking for something a little different. the rosemary adds a GREAT flavour, as does the sherry. i noticed that many people commented regarding too much liquid - i actually added 2 cups more (vegetable and chicken bouillion), and am using the very tasty cooked mushrooms/onions/potatoes/broth mix as a base for soup, after lifting out the pork shoulder roast. i'll add carrots, celery, kale, chopped fresh spinach and maybe stewing beef for the soup. the tender pork will be served on a bed of spiced basmati rice, with sides of steamed broccoli and cauliflower, el dente. yum!
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this recipe is great! i usually oven roast pork shoulders and loins, and was looking for...