Hi Karen,

I have been wanting to do your recipe for boneless pork shoulder ever since you wrote about it in April. Can you tell me where you buy it? Is it a special order?

I phoned a couple of meat markets today. Save-on Foods charges $3.79 a pound. A local butcher charges $2.59. The butcher told me that the largest shoulder they would ever have is about 6 pounds. Save-on could only sell me two halves, rolled and tied. "Don't unroll them" he says. "Then you'll just have a slab of meat."
Actually, that was the plan . . .

Any suggestions would be a great help.

Reference:
http://forum.lowcarber.org/showthre...&threadid=39472

I get it at Arctic Meats on Commercial Drive, in between 1st and 2nd on the east side of the street.

You can phone in and order it in advance since it may not be something they have in stock. A 6 lb shoulder is OK though. Just cook it 1 1/2 hours less or so.

Karen

Thanks for the help, Karen. I'll try it on the next rainy day (and night.)

Which will hopefully be a few months from now!

Karen

Wow! thanks again for a wonderful idea. I just woke up and sampled the pork shoulder. Amazingly succulent.

I also first smeared the shoulder with a thin coat of cheap mustard and then put on the salt and pepper. I think I will be making this a lot...although I am wondering how long this is going to take to eat. It's huge =)

Share it with your friends. If I didn't I would be eating it for a month!

Karen

Well, I made a version of this today.. I had a bone-in pork shoulder just over 3 lbs, rubbed the spices on it but only had time to marinate it for about 1.5 hours. I used already ground spices, too... and didn't wash them off. Threw it in the oven at 250 around 11:30 and when I got home at 5:30, I took it out. When I checked with a meat thermometer, it registered 170 so I guess the time was OK... It is delicious! I kept cutting off little pieces standing there at the stove and now I'm not hungry for supper! I guess I'll wait a while and see if I get motivated to make some sides... If not, I'll just have more pork on top of salad!

Thanks again, Karen

Said Dorothy Parker once: "Eternity is two people and a ham."

Bone-in pork shoulders are one of our weekday lunch standbys around here -- if I roast one on Sunday evening, it feeds me and DH all week! I've actually never tried Karen's recipe, although I'm sure it's very good, because DH won't let me -- he likes the recipe I usually use ("Latin Pork Shoulder" from the Joy of Cooking) too much. It's a paste of a lot of minced garlic, oregano, red wine vinegar, olive oil, kosher salt, and pepper, which is not washed off. I've tweaked it a little by placing the meat on a "rack" of sliced onions and celery instead of on a roasting rack. I don't know that using aromatic veggies really does all that much for the flavor of the meat, but I definitely think it adds an extra something to the gravy I make from the drippings.