Thank you very much for this information. I think I have been buying the shoulder cuts of pork and baking it. Seems that this pork should be slow cooked. When I was little I remember roast being as large as 5 lbs, we had enough for days as leftovers. Today at our grocery store you are lucky if you can find a 3 pound roast, of anything, pork or beef. I am interested in trying your suggestions, thanks!
Another question, should I put a lid on the roast while baking or not? Does that make any difference? Should I add water to a roast or not? I have been finding recipes that say to do this and not that, vice versa. Confused here too.
You are right about these stores changing names of the cuts. Driving me nuts. If I have good results I will post back here. But not before dancing around the house.
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