I made this recipe exactly as instructed and I think it was a flop. I would like more information about the pork used. My butcher took a whole pork shoulder, took the bone out, and then weighed the meat. It had a very thick fat layer, and I cooked it like that. I wanted to get rid of the fat, and chilled the whole dish overnight in the frig. I then followed the rest of the recipe. There was so little flavor, all that came through was the vinegar. Any suggestions how to make this more appealing flavor-wise would be welcome. In my opinion, it was a lot of work for very little return.
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I made this recipe exactly as instructed and I think it was a flop. I would like more...