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
Thessaloniki pork shoulder, roasted at 225 for 4 h.
Then, 20 minutes at 375 to brown it.
cumin, paprika, garlic, lemon, vinegar
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Looks fantastic!
Making me crave bo ssam style roast pork.
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Me encanta conchinita pibil! Banana leaves are a magic cooking vessel. I prefer them for tamales over corn husks. Can make some motherload tamales with banana leaves.
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I’m hearing some kraut love out there. I think I’ve shared this recipe passed down from my grandma to my mom to me. Polish chop suey.
1 lb. pork shoulder chunked into .5-1" pieces
12-14 oz sauerkraut, I drain and rinse mine
1 yellow onion, not fine minced but BIG minced.
I pack of french onion soup mix, or some real FO soup ( Make it yourself, it will be a better dish!)
boiled Kluski noodles, or spaetzle, or any kind of substantive noodle
Sour cream for finish.
Brown the pork, remove, then let the onions clarify, add the drained/rinsed kraut, let the pan cook off some moisture, add pork back, then add the reconstituted FO soup mix, or 2-3 cups FO soup, add sour cream, reduce. Polish chop suey!
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