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St. Patrick's Day: Boiled Smoked Pork Shoulder & Vegetables P4

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


Now it's time for the garlic. Separate the cloves from the heqad and lay them on the cutting board. One at a time lay your knife on top of the clove. Make sure the edge is on the cutting board. Place the heel of your hand on the side of the and firmly press down until the clove is crushed.



See how the clove is crushed and popping out of the skin?



Repeat with all your garlic.



Throw away the peel, it will come off easily.



Dump all the garlic into the pot. I started out with six cloves, then added six more later. I would even go to a full head of garlic next time, since I used a lot of water and beer to cover the roast so that all the salt would be extracted during the long simmer.




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