BigAsh
09-03-2012, 01:47 PM
Did a 10 lb skin-on pork shoulder for a wine party I had on saturday (Italian-themed)...Boned it, stuffed it with minced onion, garlic, fennel seeds and rosemary....300 degree oven for about 5 hours, then ramped up oven to 500 for 20 minutes to crisp up the skin....and man, did it crisp up!!....pulled it and cracked up the skin with it...served it with a grilled veg salad with fig balsamic and sharp provolone...lots of Italian apps, cheeses, etc....24 bottles of wine later, successful party!!
http://i313.photobucket.com/albums/ll369/kdos66/5B68B7E0-5873-4C99-B069-99CB8F45C8C1-303-000000160AA0AB13.jpg
http://i313.photobucket.com/albums/ll369/kdos66/7BF0E7E5-211B-49FE-9F07-48465048D87D-303-0000001605E2D131.jpg
http://i313.photobucket.com/albums/ll369/kdos66/48353261-2110-44DE-9E5B-9F5419A26304-303-0000001637774398.jpg
http://i313.photobucket.com/albums/ll369/kdos66/E5D61528-4C60-4ECD-A61C-C15B7580F826-303-000000162FFCC10C.jpg
http://i313.photobucket.com/albums/ll369/kdos66/5B68B7E0-5873-4C99-B069-99CB8F45C8C1-303-000000160AA0AB13.jpg
http://i313.photobucket.com/albums/ll369/kdos66/7BF0E7E5-211B-49FE-9F07-48465048D87D-303-0000001605E2D131.jpg
http://i313.photobucket.com/albums/ll369/kdos66/48353261-2110-44DE-9E5B-9F5419A26304-303-0000001637774398.jpg
http://i313.photobucket.com/albums/ll369/kdos66/E5D61528-4C60-4ECD-A61C-C15B7580F826-303-000000162FFCC10C.jpg