mdt Posted May 12, 2006 Share Posted May 12, 2006 The odd thing is, I roasted both a whole pig and a shoulder (when the guest list grew well beyond initial estimates), and the shoulder picked up a lot more of the flavor of the marinade and rub than the pig did. The balance of flavors was right, it's the intensity that was lacking.I picked up a very nice pork shoulder, bone-in, skin-on, with exactly the right amount of fat, at Grand Mart. I don't think there are any in the city, unfortunately - Maryland and Virginia only. Where and how did you roast a whole pig? How big was it? Link to comment Share on other sites More sharing options...
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