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St. Patrick's Day: Boiled Smoked Pork Shoulder & Vegetables P2

by Jonathan M. Forester, Posted Mar 16th 2008 @ 9:09AM


Here is an 8 lb. Smoked Pork Roast, bone in from Smithfield. Cut it out of the wrapper in the sink and rinse it well.



As you can see the roast is covered in fine netting.



Carefully remove the netting. It will come off with some firm pulling. Discard the netting.



Place the roast in a large pot and cover completely with water. Then put it on the stove.




Filed Under: Cooking Live with Slashfood

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