ADVERTISEMENT
The Recipe Link
Cooking on the net since 1996!
Recipelink.com
- Real Recipes from Real People -

ISO: Fresh pork shoulder recipe found in Esquire magazine -

Misc.
ADVERTISEMENT
DH was in the doctor's office today and for once I didn't accompany him. He had picked up an Esquire magazine (?? in the doctor's office? oh, well) and found a recipe in there by some well-known chef for a fresh pork shoulder which is marinated overnight in olive oil, garlic and some other things, then oven roasted at 250 degrees for a full 8 hours. That's all he could remember, other than it had some other seasonings or herbs (he thinks rosemary and more garlic) for the roasting part.

I'm wondering if any of you happen to have access to Esquire and might find that recipe, because he stopped off on the way home and picked up a huge one!! Now I have to do something with it!

Thanks in advance - June
MsgID: 0079818
Shared by: june/FL
Board: Cooking Club at Recipelink.com
  • Read Replies (8)
  • Post Reply
  • Post New
  • Save to Recipe Box
ADVERTISEMENT
Random Recipes
  • Thai-Inspired Stuffed Chicken Breast and Slaw
  • THAI-INSPIRED STUFFED CHICKEN BREAST AND SLAW First place, 47th annual National Chicken Cooking Contest (2007) by Michelle Anderson, Eagle, Idaho 4 boneless, skinless chicken breast halves 1 cup cooked jasmine rice 1...
  • Parsley Potato Chips (baked)
  • PARSLEY POTATO CHIPS 2 sticks (1 cup) unsalted butter, melted salt ground black pepper 6 large Idaho potatoes, peeled 1 cup flat leaf parsley, packed Heat oven to 400 degrees F. Line a baking sheet with parchment pa...
  • Red Beans and Rice (rice cooker)
  • RED BEANS AND RICE 8 ounces smoked chicken or turkey andouille sausage* Cooking spray 2 cans (15 ounces each) red beans, rinsed and drained 2 teaspoons good quality olive oil 6 tablespoons finely chopped onions 4 tabl...
  • Seared Tuscan-Style Meat Loaf
  • SEARED TUSCAN-STYLE MEAT LOAF 2 cups 1-inch crustless country bread cubes 1/4 cup milk 3/4 lb. ground pork 3/4 lbs. Ground Veal 3/4 lbs. Ground Beef 1/4 lb. thinly sliced mortadella, finely chopped 1/2 cup freshly ...
  • Caramel-Apple Bread with Coconut Topping
  • CARAMEL-APPLE BREAD WITH COCONUT TOPPING NOTES: As the bread bakes, the caramel chunks in the batter soften to form sweet lumps throughout. If making up to 1 day ahead, cool, wrap airtight, and store at room temperat...
  • Cod Summer Salad with Oregano Vinaigrette Dressing
  • COD SUMMER SALAD 1 pound Alaska cod fillets (2 to 3 pounds) 4 cups chopped lettuce 3 medium cucumbers, peeled, seeded and cut into 1 inch chunks 2 medium tomatoes, cut into wedges 1/2 small red onion, sliced 1/2 cup ...
  • White Chocolate and Pistachio Cookies
  • WHITE CHOCOLATE AND PISTACHIO COOKIES "Pistachio nuts and chocolate (white, milk, and dark) are a sublime combination. Here the nuts add elegance and crunch to these chewy white chocolate cookies." 2 cups all-purpose...
ADVERTISEMENT
  • Fresh Arugula, Tomato and Mozzarella Pasta
  • FRESH ARUGULA, TOMATO AND MOZZARELLA PASTA 3 1/2 cups penne or conchiglie pasta (just under one package) 6 ripe tomatoes, peeled, seeded and diced (about 2 cups) 2 packages (5 oz each) mozzarella, drained and diced i...
UPLOAD AN IMAGE
Allowed file types: .gif .png .jpg .jpeg

POST A REPLY
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
  • ISO: Fresh pork shoulder recipe found in Esquire magazine -
  • Please select one:
  • This message includes a recipe that I have not made Recipe: will appear as the first word of the title
  • This message includes a recipe that I have made Recipe (tried): will appear as the first words of the title
  • This message is a question or a request for a recipe ISO: (In Search of) will appear as the first words of the title
  • This message is to thank the person(s) that answered my request Thank You will appear as the first words of the title
  • No Prefix


  • Do not use the message boards for advertising or solicitation of our visitors.
  • Do not post personal data about yourself or others such as resumes, phone numbers, addresses, etc.
  • Be kind. Rude or offensive posts are not acceptable. If you should find a posting that is objectionable to you please do not post a response. E-mail a message to: help@recipelink.com If a complaint is made against a message it is removed.
  • Choose the board topic that best suits your post. Off topic messages may be moved or removed. Posts of the same request to more than one message board will be deleted.
  • Please do not request that responses be e-mailed directly to you - we work together as a group and we all want to enjoy the replies!
  • Please keep posting of URLs to a minimum and limited to exact responses to requests. Posts with links included are removed if they are inaccurate, if they don't lead to the exact answer to the request or if the site content doesn't meet our criteria for sites we link to.
  • E-mail all site-related questions and comments to:help@recipelink.com
  •  The message boards are monitored and not all posts are accepted. We reserve the right to modify, move, use or remove (or not remove) information posted at our discretion and without prior notification or explanation. Failure to follow the guidelines may result in loss of access. These guidelines are subject to change without notice.

     Not required, but a request: Please take a moment to post a thank you to those that take the time (sometimes hours) to find the recipe or information you requested!

    Thank you for participating!
POST A NEW MESSAGE
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
  • Please select one:
  • This message includes a recipe that I have not made Recipe: will appear as the first word of the title
  • This message includes a recipe that I have made Recipe (tried): will appear as the first words of the title
  • This message is a question or a request for a recipe ISO: (In Search of) will appear as the first words of the title
  • This message is to thank the person(s) that answered my request Thank You will appear as the first words of the title
  • No Prefix
  • Do not use the message boards for advertising or solicitation of our visitors.
  • Do not post personal data about yourself or others such as resumes, phone numbers, addresses, etc.
  • Be kind. Rude or offensive posts are not acceptable. If you should find a posting that is objectionable to you please do not post a response. E-mail a message to: help@recipelink.com If a complaint is made against a message it is removed.
  • Choose the board topic that best suits your post. Off topic messages may be moved or removed. Posts of the same request to more than one message board will be deleted.
  • Please do not request that responses be e-mailed directly to you - we work together as a group and we all want to enjoy the replies!
  • Please keep posting of URLs to a minimum and limited to exact responses to requests. Posts with links included are removed if they are inaccurate, if they don't lead to the exact answer to the request or if the site content doesn't meet our criteria for sites we link to.
  • E-mail all site-related questions and comments to:help@recipelink.com
  •  The message boards are monitored and not all posts are accepted. We reserve the right to modify, move, use or remove (or not remove) information posted at our discretion and without prior notification or explanation. Failure to follow the guidelines may result in loss of access. These guidelines are subject to change without notice.

     Not required, but a request: Please take a moment to post a thank you to those that take the time (sometimes hours) to find the recipe or information you requested!

    Thank you for participating!