For a 5-6 lb boston butt or shoulder, combine 1 Tbl salt, 1/2 Tbl pepper, and 5 `cloves minced garlic, a little less if you prefer. Cub slits deep into pork and rub with the salt, pepper and garlic. Soak hickory chips in water, place in alum foil, seal tightly, poke holes around the top, and place over coals. Cook for 6 hours or more until done. ****I usually, the last hour or so, place the roast in cast iron skillet covered, in oven at 250, and let it cook till it falls off the bone. And serve with your favorite bbq sauce on the side. BTW, the drippings from skillet makes wonderful gravy for leftover open face pork sandwiches.

I'd never say no to Beef Wellington and I don't even really like beef! Roasted asparagus would be perfect but I'd add another veggie too. I think mushrooms are the perfect side to Wellington, creamed pearl onions are also great. Here is a great mushroom recipe that I think I got from Woodie. I have added pearl onions in with the mushrooms for a stellar side dish. Michael's Best Mushrooms 6 Tbl extra-virgin olive oil 1 1/2 Lb whole small button mushrooms wiped clean * see Note 3 Tbl butter Gray sea salt (I use kosher usually) 1 Tbl minced garlic 1/2 Tsp fresh thyme leaves, chopped 2 Tbl lemon juice 1/2 Cup white wine 1 Tbl chopped parsley leaves In a large skillet, heat the oil over high heat. Add the mushrooms. Do not move the mushrooms until they have caramelized on the bottom. If you toss them too soon, they will release their liquid and begin to steam. When the bottoms are caramelized, toss them and continue to cook for about 5 minutes. Add the butter. Cook and toss for 5 minutes, until beautifully browned. Season with salt and add the garlic. Saute another 2 minutes, and add the thyme, lemon juice, and white wine. Cook to evaporate the liquid. Toss in the parsley and serve immediately. NOTE: Add an equal amount of blanched and peeled pearl onions with the mushrooms.

shaun, there are indeed women butchers. I know this because ONE TIME Dad took the pork to someone other than Carl for processing. Carl had some surgery and was healing up and Dad just couldn't wait for 2 months longer, so he look the pigs to a place called "Jane's Meats". Never again, although it wasn't because she was a woman, it's because the place smelled bad and didn't seem all that clean and the bacon and hams were "smoked" by chemicals instead of in Carl's smokehouse. We were very disappointed. Anyway, back to the original question. I've never actually seen a rack of pork or a crown roast here at any of the "big box" groceries, but the small independents can always get them for me if I order them in advance so they can make sure they cut that when they are cutting up the carcass. Annie

Thanks, dcarch. Someday I may buy a sous vide unit. This rolled boneless roast is about 4.5” diameter and about 12” long. i should have started earlier, cuz it will be done at around 8:45 pm or later. When were busy, we cut thin slices of the refrigerated roast, and make sandwiches from it — adding thinly sliced onions, good mustard, greens, whatever. The loin roasts wereon sale for about $1.80/Lb. we froze half of it. usually when we buy a loin roast, we cut some sections into chops to use for ground pork that’s often used in Asian dishes. The news says that the price of chicken is going to increase. I just made a large batch of Maine Fish Chowder. super easy, super delicious. None of that thick wallpaper paste matrix. Fresh clean fish, potatoes, onions, rendered lean salt pork (finely diced bits, crisped), hot water, milk, bit of butter. Better the next day. I took process photos if anyone wants instructions.