Thank You: Peg - pork shoulder with Fennel Spice Rub -

This isn't the recipe he was looking, but it certainly incorporates the method he was telling me about.  The idea of peeling back the skin and putting the flavorings under it are a great idea.  I guess if no one has the Esquire recipe, I'll try it using your methods, but just the garlic, salt and rosemary rub that he remembers.  It should be good.  He mentioned that the recipe said the long slow cooking over 8-10 hours produces a very tender moist pork.

Thanks for posting your recipe and I'll let you know what happens - have to run out today for some more fresh garlic, I used the last of mine a few days ago.  

June

Reviews and Replies:
1	ISO: Fresh pork shoulder recipe found in Esquire magazine -
	june/FL

2	Recipe: Forever Roasted Pork with Fennel Spice Rub (Food Network's Michael Chiarello)
	Peg / MA.

3	Thank You: Peg - pork shoulder with Fennel Spice Rub -
	june/FL

4	Recipe: Two pork recipes from 2007 Esquire magazines...not 8 hour cooking
	Margie-KY

5	Thank You: Thanks, Margie - I know what you mean!!
	june/FL

6	Dearest June: Remember that we do the Pernil Asado (Baked Pork Shoulder or Ham)
	Gladys/PR

7	Recipe(tried): Baked Pork Shoulder
	june/FL

8	Hummmm! Delicious! That marinade I will use with chicken breasts & will be
	Gladys/PR

9	Recipe(tried): Baked Pork Shoulder - Msg. ID 0079875
	Donna - Rhode Island