Quick help needed. Wanted to make Traca's posted rec for Milk Braised Pork Shoulder; dh

[barb_b]

returned from the store with cut up boneless center cut pork roast. He took pride in asking the butcher to cut it up. Will this work vs. shoulder? Need to start the salting / cinnamon stage early this am.

THoughts??

TIA,

Barb

http://eat.at/swap/forum/index.php?action=display&forumid=1&msgid=165462

 

[dawnnys]

I've never made it, but wouldn't it work, but just take less time to cook?

 

[barb_b]

Thanks, I am just going with it. Will decrease the temp... Will let you know how it turns out.

 

[traca]

I agree. Less time, and it was a good move to decrease the temperature. I'm sure it will be great!

 

[barb_b]

Wow! Looks / Tastes yummy.I added some paprika, because, well in-laws think everything

tastes better with paprika! : )

I did not salt overnight; just about 4 hours. I cooked it for about 3 hours on a lower temp. It is soooo tender and flavorful.

I will reheat it for early dinner tonight.

THanks Traca for posting the recipe!

 

[traca]

Oh, I'm so glad everyone enjoyed it! I didn't salt it overnight either...