Quote:
Originally Posted by Douche Baggins
Just bought 2.72 pounds of bone-in pork shoulder steak. Bone-in. What should I do with it?
Looks about like this:
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If you're currently in don't give a **** mode like me you bread and fry those suckers brown and crispy... but if you're trying to do something right, brush them with olive oil and put them in a good size oven safe pan with every vegetable and potato you can thing of that isn't COMPLETELY outside the realm of Italian cooking.
Throw in some chopped garlic, Italian herb blend and black pepper... set it low, especially with bone in meats, say 300 for 2 to 2 and a half hours, then just eat the magic.