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Reply to "Greek Style Pork Shoulder"

Jay, I bought several of these pork shoulders or butts? and I'd say in the 8lb range. Has a large bone down the middle. Mine had skin on one half which I left on and just cross=hatched it with a knife. It was truly a delicious pork roast, plenty of leftovers.

I suppose some added smoke flavor wouldn't hurt but smoke usually dominates the flavor so that is why I didn't use wood.

We love lamb chops done in a similar fashion, with typical Mediterranean type seasoning.

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