Sep 29, 2009
Ken, this is a winner, a five star! I bought that huge package from Costco that contains about 15 lbs of boneless pork shoulder. That meat is a pain in the neck to cook with because of all the fat, but it's the fat that makes it tasty, too, so I endure the misery of cutting it off. I actually cooked this according to directions in my Magnalite roaster on stovetop, and it took two batches to get the job done. For the first batch I used all the salt, and then the second batch I used half that amount. For my family, it will probably rest in between the two amounts. Otherwise, the ingredients are just perfect because one flavor doesn't outdo another, and the resulting meat is very yummy. I made a double batch of Mexican Rice II from this site to go with it, and I used the broth from the meat for half of the recipe. Next time I will use the broth for ALL of it because it makes a spectacular replacement for the chicken broth, adding a depth of flavor to the rice that can't be duplicated. Now I am glad that I saved the broth for my freezer for future uses. What a perfect recipe! Thank you!
—Marianne
