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!!


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Yea... Definitely my kind of meal...!!!
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That could have been the pre herf meal at Dom's!!!
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Winos!!! :-) :-) :-)
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"24 bottles of wine later" sounds like our Family Day every weekend, LOL.
All the girls make crazy good stuff every weekend, usually things they find on Pinterest. I sure hope they find that pork shoulder recipe, Keith!!! :-)
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Dang that looks good!! We have gotten so health conscious lots of folks don't know how good pork skin is. I certainly don't suggest eating it every day... but what a treat once in a while.
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That looks really good!!!!!
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Nom nom nom nom nom nom nom
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:-):-):-)
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Looks good. What wines were served?
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24 bottles of wine? That's a feat in and of itself. I can't drink more than a bottle lol.

The pork shoulder looks amazing. Nice work!
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just deboned a shoulder for the first time for smoking in my pit sure is a nice way to get the rub inside it now i need a few cases of wine :-)
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