I am accepting the challenge for Feb/Mar. The second I saw this pork recipe I knew I had to make it. I always love recipe that include new recipes for leftovers. This pork killed me while it was cooking. It smelled so good. I love the way it is fall apart tender, and the vegetables were delicious on the side. Excellent recipe, I can't wait to make the next recipe!
COOK THE ISSUE #97
slow-roasted pork shoulder with carrots, onions, and garlic
By beccaporter, member
January 9th, 2009
Recipe Used: slow roasted pork with carrots, onions, and garlic
posted in: Gallery
beccaporter writes: It was a boneless shoulder. Posted: 3:39 pm on January 12th
FromMyTable writes: I made this this weekend also - did you use a boneless roast (like the recipe calls for) or a bone-in? I kept the same cooking time (on the low end of the time range) and my bone-in shoulder came out great. Posted: 11:21 am on January 12th
Sheri writes: This one is next up for me. Pork shoulder is by far my favorite cut of meat~ Posted: 11:26 pm on January 9th
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COOK THE ISSUE - FEBRUARY/MARCH 2009
Update, March 6, 2009: This contest has now ended and we're tallying the results. The winner will be posted shortly. Feel free to continue to post your photos, though they will no longer be counted towards your total.
Over the course of two months, we’re challenging you to cook as many of the recipes in the February/March issue (issue 97) as you can, upload photos of what you make, and tell us what you love, what you don’t love, and what else you want to know. Taking the challenge is easy. The most prolific member for this issue’s challenge will win a cookware shopping spree from Cooking.com, and fifty runners up will receive a copy of Fine Cooking’s Make it Tonight special issue.
For the complete contest rules, click here.
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