The key to making a flavorful, fall off the bone roasted pork shoulder, is low and slow and allowing the meat to marinate for a long period of time. Ingredients 8 pounds pork shoulder (bone-in) 20 ...
1. Cut the pasilla and red chiles in half lengthwise and remove the seeds and stems. Set aside. 2. Cut the pork shoulder into small, thumb-sized pieces (including the skin and fat). Place the pork in ...
1.Preheat oven to 300 degrees. 2.Carve deep holes, three inches apart, into the meat on the opposite side of the skin, parallel to the muscle fiber. 3.Scrub with the lime, getting the juice into the ...
Devoted foodies and restaurant newbies love Foobooz. Sign up now for our twice weekly newsletter. With just five short nights left in this year’s Center City Restaurant Week, we’ve decided to call out ...
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