"I make this often... decided to rate it when the stars went to 4. I put it in the oven before bed and wake to wonderful smells. I let it rest while I get ready for work, I pull the pork while it is warm and and then place it in the fridge on my way out the door. 10 hours later, I can take off the congealed fat and reheat the incredible goodnes""

"ok, you so cal folks w/ bbq weather all the time.... this recipe is fantastic in the cold pacific NW w/ the broiler. The best trick Giada has is the skewer bit. I cut the shell like she did, but spread them open and gently separated the meat from the shell... leaving the shell there, and then poured the butter around the meat and in the shell. ""