Originally Posted by cuccicoo1002
does it have that thick layer of fat on it??
My SIL is Puerto Rican and she makes the BEST pork shoulder...she marinates it for a couple of days, uses lots of garlic and cut slits into it, and puts spanish olives inside...mmmmm it's SO good I can see if she'll part with the recipe - the pork winds up falling apart it's so tender...
It doesn't too much but that recipe sounds yummy. I also think PW did one as well, so I'll look up hers too. I couldn't pass up $1.29 lb and figured it didn't look to scary to find something to do with it.