Does anyone remember JungMann? I loved one of his Pernil pork roast recipes on Chowhound. I don’t think he posts here under another handle.
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We really like Swedish Dillkött.
I also like to make a shoulder roast with porchetta seasonings.
The most recent shoulder/butt discussion
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I made this tonight with leftover pork shoulder roast
would make it again .
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I used the remaining pound of my roast pork on Monday in a pork, tomato and red wine ragu
I used the seasoning from this recipe, and roasted tomatoes from my freezer. I would make this again. It is seasoned with sage, rosemary and thyme.
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I am making a version of this with less garlic tonight.
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My ex roommate makes polenta backwards…as in he makes it like risotto. Toasts it in butter and aromatics, then stirs in small amounts of broth.
Its creamy and stunning. I begged until he taught me the technique, as I never really was much of a polenta fan.
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I’ll have to try that method
I made it in the oven tonight, with milk, butter and English cheddar
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I bought the Liege sirop, I plan to make this. Apples, onions, beer, mushrooms, thyme.
Sounds good. Evidently the proper ingredients are disputed 
https://www.reddit.com/r/belgium/comments/1ntbqjn/comment/ngsi4jy/
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yep, lol
