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General Discussion 11

pork roast

jeff | Apr 14, 2004 09:51 AM

so i have this 4# pork shoulder boned and tied. I was going to just score the top and stuff in some garlic, herbs, ect. and roast for about 3 hours. I would like to ensure that the top fat gets really crispy. Any hints? Also is this type of roast worth stuffing? if so whith what (please, no fruit)Thanks for the help

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