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I am especially fond of pork shoulder (also called butt - go figure!) for stews. You do have to trim it a bit, but it's texture is outstanding for long cooking in a stew - it definitely does not dry out. And, it is about half the price (or less, if you are willing to do a bit more trimming) than pork loin.

Enjoy!

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Laurel/Mpls. - 5-30-2000
 
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Sue, WI - 5-31-2000
 
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Laurel/Mpls. - 5-31-2000
 
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Jen,FL - 6-1-2000
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Terrie in Maryland - 6-1-2000
 
5
   
Bruce/Mpls - 6-15-2000
 
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Laurel/Mpls. - 6-15-2000
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