Shaun, if you still have that thread could you post it..it was Jan 2005. I must have just printed it out one time when I was deleting a lot of saved html files. Basically she used some Adobe seasoning, sazon, garlic powder and black pepper, poked holes in the roast and rubbed the seasoning in, and then rubbed it with olive oil. In the bottom of the marinade pan/pot she added sliced onions and white wine. I am marinating mine in Mojo Criollo and and will brown it in olive oil. LindaC says to then put it in a covered roaster and cook for 5 hrs (Shaun's was a 8lb roast) @ 325. Baste every hour and then more frequently after 2.5 hrs. In the last hour push the onions off the top of the pork ( so I guess they are on top for the majority of cooking. I'd say that means a whole lotta onions.) When done to fork tender, tent meat, skim fat and make gravy which will be quite dark. And even better, I'll ask Sol to give her details. Maureen

I like this one, it's the most like the good Brunswick Stew we ate many, many years ago at our favorite BBQ place in Durham, NC. It calls for chicken or squirrel or rabbit, but I only ever used chicken, as well as pork or beef. It's from my old Fannie Farmer cook book. Brunswick Stew Vary this famous Southern dish in many ways. It is often made in huge quantities for an out-of-doors get-together and can be made of squirrel and rabbit as well as stewing chicken. Sometimes pork spare-ribs and pieces of stewing beef are cooked with the chicken, and other vegetables are added, such as green beans, okra, diced potatoes and peas. Cover with boiling water 1 stewing chicken, cut in pieces Cover and let simmer over low heat for 45 minutes. Add 2 teaspoons salt Cover and continue cooking until tender (about another 45 minutes). Take out the pieces of chicken. Remove the bones and cut the meat in l-inch pieces. Put back in the kettle and add l can condensed tomato soup, 8 tomatoes or l cup canned tomatoes (I use diced tomatoes) 1 onion, sliced thin l cup green lima beans 3 potatoes, sliced thin l tablespoon sugar Salt and pepper Cook until the beans and potatoes are tender. Add 1 cup corn, cut from the cob, or canned whole-kernel corn 1/4 pound butter Cook 5 minutes. Serves 6 to 8.

This is my favorite Brunswick Stew recipe. I've made it for years and always thought it was better than any made outdoors in big black pots by the local police dept. or by local churches. My recipe doesn't have any squirrel, rabbit, or roadkill in it and my area of the Piedmont region of North Carolina always put potatoes in not rice. The seasonings, including the bottle of catsup, are what make this taste so good, but you have the option of putting lots of seasoning in or just a little. You can change up the meats used if you want. Old South Brunswick Stew 1 (4-5 lb.) hen 2 lbs. boneless beef stew meat 1 lb. onions 3 lbs. potatoes, peeled 2 (16oz.) cans tomatoes 2 (16oz.) cans cream style corn 1 (16oz.) can green peas or same amount of frozen peas 1 (16oz.) can lima beans or same amount of frozen limas (I prefer the small butter beans) 1/2 to 1 14oz. bottle catsup 1/3 to 1/2 small bottle Worcestershire sauce 1/3 to 1/2 cup cider vinegar 1/3 to 1/2 cup fresh squeezed lemon juice 2 to 4 t. Tobasco sauce 2 t. salt black pepper Cook hen and beef in large pot with water to cover. Cook until well done and meat leaves the bone easily. Grind meat and set aside or pick meat from bones and flake into small thin bits, both the beef and the chicken. (This step can be done the day before, refrigerate broth and remove fat when it has hardened on the surface.) Put onions and peeled potatoes through a food grinder or dice small, but not fine. Add all vegetables, meat,and seasonings to the broth and cook over low heat, stirring occasionally for 2 to 3 hours. Smash up the potato cubes as you stir. (If stew is not thick enough at the end of the cooking time, you can add some instant potato flakes to thicken it.) Serve hot with crackers or cool, pour into containers and freeze. Yields 5 to 6 quarts.

Pork Roasted the Way the Tuscan Do This is a wonderful and easy technique for pork roasted inside a baguette with wonderful fresh herbs and of course garlic and olive oil! I'm sure this will become a favorite of yours too - it's great to bring on a picnic lunch! 2 teaspoons fresh chopped sage 2 teaspoons fresh chopped rosemary 1/2 teaspoon freshly ground black pepper 2 cloves garlic, minced Kosher salt and freshly ground black pepper 1/4 teaspoon fennel pollen 4 tablespoons extra virgin olive oil 1 pork tenderloin, trimmed 1 loaf crusty baguette On a work surface, mince the sage, rosemary, pepper, garlic, 1 teaspoon salt, 1/4 teaspoon black pepper, and fennel pollen together. Heat a frying pan over medium high heat. Add 1 tablespoon of the oil. Cook the pork, turning occasionally, until golden on all sides, 8 to 10 minutes. Roll the pork in the herb mixture and set aside. Cut the baguette in half the long way and scoop out the soft insides. Brush the inside of the baguette with the remaining 3 tablespoons olive oil. Place the pork on the inside of the baguette so that the pork is completely enclosed. Trim off the excess ends of the bread. Tie, at 1 to 2-inch intervals, with kitchen string. Preheat an oven to 375°F. Place the pork on a baking sheet and roast until done, 155 to 160°F when an instant read thermometer is inserted into the thickest part, 25 to 35 minutes. Remove from the oven, let rest 10 minutes. Remove the strings and cut into slices. Serve. Serves 4 Here is a link that might be useful: Tuscan Pork