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Thank you both. I cooked it until 10:30 PM and then nibbled a little (ok, okay a lot)

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Joined: Dec 12, 2005


Posted to Thread #30204 at 1:31 pm on Apr 4, 2018

of the meat. It shredded beautifully and I realized that this seems more like an Italian porchetta roast (with the fennel seeds and lemon juice and olive oil) then a traditional southern pork dish, as I erroneously assumed because Deb was from Georgia.

I now have an entire TUB of cooked meat and a container of the dripping and juices that I still need to process to a gravy.

Then I need to figure out what to DO with this.

Can it go BACK into the freezer now that it's cooked? And, WHY was I able to eat ANYTHING that had an entire bulb of garlic in it????

Jesus saves. Buddha recycles.

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