Hi, Karen.

I made this pork roast on Sunday... with a few adjustments (that's just the kind of cook I am.

I didn't have a boneless shoulder; I had a bone-in half picnic, with skin on, about 8 pounds.

I didn't have quite the right spices, so I used:
cumin
thyme
allspice
balck pepper
garlic

I didn't start early enough, so I didn't let it sit at all, just scored it--deeply--rubbed all the spices in, and cooked it for 8 hours.

MAN! It was GREAT! We're North Carolina, the home of pulled pork and vinegar-based barbecue sauce. This pork was wonderful; it just fell off the bone. Yum. Sadly, my attempt at vinegar-based sauce was awful--way too much vinegar.

So the next day, we had sandwiches with lots of mayo (I had mine on low-carb bread), and the NEXT day I added it to your fabulous Cauli-flied Rice.

Anyway, I just wanted to echo what someone said to you the other day: you are remarkably generous with your time and your talent. You have posted so many wonderful recipes. I, for one, pledge to buy several copies of your low-carb cookbook when it comes out.

Thank you so much.

Ann at Howcross Castle