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Thank You: Boston Butt Oven Roast -

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Hi again Jeanne & Meg & Gladys - Thanks for all the good information.

Gladys - I'm MOVING TO PUERTO RICO - if only for the local pork!!

Since pork is (or was) one of my favorite meats, I'm sure I would love all those "sinful" things you talk about making with pork. I know that our pork is bred with lean meat in mind, due to the health-conscious dietary requirements these days -and I know I should be more appreciative of that, but I miss the old ways.

Jeanne - Elly wrote an email to me and also suggested using the Boston Butt as a pot-roast - says it's like the old style pork in taste and texture. Maybe she would be so good as to write her method which is somewhat different than yours - I plan to try them both, they sound wonderful. I like the idea of the gravy, but I also love the way sauerkraut tastes after it has been cooked long and slow and blended with the pork flavoring. So guess I'll try both.

I did see a Boston Butt not too long ago in Publix, so I'll check it out again.

Thanks to everyone for the information.

June
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