Roast a Beast today...SHOW US UR FUDS.

[Anonymous]

I have been roasting a pork shoulder since 8:30AM at 350º. I am glazing it with some peach preserves mixed with a german dry white. How long should I cook it for? Then what shud a do with dis fud? Should I pull it apart to make pulled pork sammiches? Also, I and posting pears and apples with this. Is it normal to have that black stuff to the left oozing out? Because I'm a little bit, eyechhh! what is that, anyway.

ANYWAY, what large hunks of beast are you roasting today? AND why aren't you? Get to it! SHOW US UR FUDS.

[Anonymous]

Anonymous wrote:

I have been roasting a pork shoulder since 8:30AM at 350º. I am glazing it with some peach preserves mixed with a german dry white. How long should I cook it for? Then what shud a do with dis fud? Should I pull it apart to make pulled pork sammiches? Also, I and posting pears and apples with this. Is it normal to have that black stuff to the left oozing out? Because I'm a little bit, eyechhh! what is that, anyway.

ANYWAY, what large hunks of beast are you roasting today? AND why aren't you? Get to it! SHOW US UR FUDS.

I like you OP although I have no clue what you're blathering on about.

[Anonymous]

Damn! Now I'm hungry.

[Anonymous]

Yeah, share your recipe, please!!

[Anonymous]

You lost me at sammiches.

[Anonymous]

This makes me want to be a vegetarian.

[Anonymous]

I am a vegetarian, and this kind of makes me miss pork.