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.

