braised pork shoulder recipe... am i crazy?

ok there was a thread somewhere about pork shoulder being .99/lb at dominicks, peoria, and somewhere else this week... someone recommended a braised pork shoulder recipe and there was a link to it somewhere... or so i thought. i bought one and now can't find the recipe, nor the thread mentioning all of this... i searched for a good half hour last night using various keywords and can't find it. am i nuts? (also it turns out at my dominicks it was pork shoulder blade... 3.5 lbsish)...

You are looking for this thread:

http://www.lthforum.com/bb/viewtopic.php?p=157607

Google "pork shoulders" Molly Stevens (which I happened to remember too; no you aren't nuts) site:lthforum.com

No recipe or link to on the thread though.

dddane wrote:ok there was a thread somewhere about pork shoulder being .99/lb at dominicks, peoria, and somewhere else this week... someone recommended a braised pork shoulder recipe and there was a link to it somewhere... or so i thought. i bought one and now can't find the recipe, nor the thread mentioning all of this... i searched for a good half hour last night using various keywords and can't find it. am i nuts? (also it turns out at my dominicks it was pork shoulder blade... 3.5 lbsish)...

It was the Carribean Pork Shoulder from Molly Steven's All About Braising. Here is a link to an article with the recipe, but I highly recommend the book. We have made about 10 recipes and they've all been good, including this recipe which we made this past Sunday along with all the sides that Molly recommended, rice, fried plantains, and her braised cabbage. We had her recommended beer, Corona, and even put on a CD of Harry Belafonte.

thanks!

Hi,

I braised a five-pound pork shoulder in whole milk. Instead of a Dutch oven, I used a pot fitting the shoulder snuggly. When I filled it with just over two-cups milk, it was close to covering the pork. Cooked at a low temperature for some hours, I would occasionally rotate it in the pot and add additional milk.

We may not make this again until the fall, though we will eagerly look forward to eating this once more. The milk clots and caramelizes making a this gravy quite memorable.

Regards,
Cathy2