May 17, 2011 by Heather Filed under 01-04 Ingredients, Amber, Pork Recipes, Uncategorized
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These marbled chunks of pork shoulder are first simmered to ensure they become tender, and then browned so they develop a flavorful crust.
Most butchers will bone and cube a whole pork shoulder for you. This tastes best when served immediately, as the crisp pork edges and browned bits soften with time.
Number of servings (yield): 8
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