This dish is based on the recipe published in the December 2014 “Food and Wine” issue. This is an easy, but long-cooking recipe that tastes delicious. If you’re lucky, you’ll have some leftovers. Here’s the ingredient list published in the magazine: 4-lb. boneless pork shoulder roast 1t salt Black pepper 1 onion, finely chopped…
I like big butts and I cannot lie…
There is a photograph floating around my family, somewhere, of me gnawing on a pile of ribs at my grandparent’s silver wedding anniversary party. I was a small English boy at this swanky event in Fort Lauderdale, Florida. They weren’t the kind of ribs that I have learned to love since I took up residence…
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