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Reviewed Simple Roasted Pork Shoulder
Jul 31, 2013 in Food Network Community Toolbox on FoodNetwork.com
“I was nervous because I had never dry cooked a roast; I'm now a believer. So good! The fat cap on top was crispy cracklin goodness. The garlic did burn but we felt it enhanced the salty flavor, not bitter at all.
If you watched the episode, Aaron used this pork in other dishes so the complaints that its bland is moot, you're intended to use...”