Monday, February 2, 2009

The Pork that Keeps on Giving

This is what's great about large cuts of braised meats.

I blogged last week about my love for hunks of meat and then that became a great dish served with toasted bread. Now, in it's final curtain call the braised pork shoulder was tossed with some penne rigate.

For less then $15 this pork shoulder made at least 4 meals. In a time when many people talk about trying to save money, I can't think of a better cooking technique then braising.

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