Thank You: Thanks, Margie - I know what you mean!!

I had to laugh about being more enlightened now as a woman! I went online thinking I could find it on their website, too and these two were the only recipes that I found with pork.

I appreciate your checking and posting! I'm going to try the methods described above by Peg, but DH says that the rub he read about was olive oil, fresh garlic, and rosemary and the big pork shoulder was marinated in that overnight in the refrigerator.

Then the next morning, more fresh garlic and he thinks more rosemary, but not sure and put into the oven at 250 degrees for 8 hours. He couldn't remember if it was covered or uncovered, and I like Peg's method of peeling back that heavy skin and putting the herbs in the layer of fat and retying the skin. I bought some fresh sage, too, and I have fresh rosemary in my herb pot so we'll see how it turns out. DH is chomping at the bit for me to make this!

I'll let you know how it works.

Thanks for all your help, everyone!

June