"My review is based upon my SECOND attempt at this dish. The first time I made it I used Zatarain's Creole Seasoning and the dish was absolutely ruined due to the insanely high salt content of the seasoning. (I am so glad that my friend had to cancel coming by for dinner at the last minute because that would have been embarassing to serve a ruined ""

"Tyler could boil water and I would make it! Made this last night for my monthly steak night (I suggest following rabbitguyman's suggestions for shredding, rinsing, drying potatoes for best starch free and dry potato results. Single here and used a 6 inch cast iron skillet I got for $5 at the thrift store. The key is the "flip"; I used another skillet coated in olive oil and I got about a "95% flip" for a first time effort. I found it did not need the full 15 minutes oven time when using cast iron due to the even heat distribution. This is the perfect side dish to my monthly steak night; even dry thyme gave it major flavor. Next time I'm gonna substitute a little rosemary for thyme. Yum! "

"Tyler could boil water and I would make it! Made this last night (I suggest following rabbitguyman's suggestions for shredding, rinsing, drying potatoes for best starch free and dry potato results). Single here and used a 6 inch cast iron skillet I got for $5 at the thrift store. The key is the "flip"; I used another skillet coated in olive oil and I got about a "95% flip" for a first time effort. I found it did not need the full 15 minutes oven time when using cast iron due to the even heat distribution. This is the perfect side dish to my monthly steak night; even dry thyme gave it major flavor. Next time I'm gonna substitute a little rosemary for thyme. Yum! "

"I prepared the rub to specifications, rubbed the shoulder thoroughly and sealed it in a zip loc bag overnight for about 15 hours. Next morning at 9am, I placed the shoulder in a roasting pan, added some beef stock, covered it in foil, put it in the oven and went about my Sunday business. Five hours later, I unveiled the product and took a sneak taste before putting it back in the oven for the last hour of roasting uncovered. WHOA!!! THREE TABLESPOONS OF KOSHER SALT IS TOO MUCH! I almost gagged a little when tasting the outer crust; it was way too salty. However, upon completion of the roasting and pulling the pork apart, the extreme salt taste somewhat diminished and by the time I added the pork to the sauce it was more palatible. Since this was a Sunday dinner, I skipped the sandwich rolls and opted for a bleu cheese potato salad, collard greens and cornbread and sweet tea. I'd do it again but only use 1/2 the salt next time. Oh yeah, FTR, I love Tyler! "

"I prepared the rub to specifications, rubbed the shoulder thoroughly and sealed it in a zip loc bag overnight for about 15 hours. Next morning at 9am, I placed the shoulder in a roasting pan, added some beef stock, covered it in foil, put it in the oven and went about my Sunday business. Five hours later, I unveiled the product and took a sneak taste before putting it back in the oven for the last hour of roasting uncovered. WHOA!!!THREE TABLESPOONS OF KOSHERS SALT IS TOO MUCH! I almost gagged a little when tasting the outer crust; it was way too salty. However, upon completion of the roasting and pulling the pork apart, the extreme salt taste somewhat diminished and by the time I added the pork to the sauce it was more palatible. Since this was a Sunday dinner, I skipped the sandwich rolls and opted for a bleu cheese potato salad, collard greens and cornbread and sweet tea. I'd do it again but only use 1/2 the salt next time. "