Feeding a Crowd: the Iron Range’s Porketta
After hours in the oven the roast fell apart, shredding easily into flavorful, aromatic strands of meat, coated with fat and gelatin, sweet and pungent from garlic and fennel.
Tagged: hard roll
Caçoila: Portuguese Pork in a Massachusetts Bun
It tastes brightly of oranges and lemons and strong wine and warm spices, like Portuguese Sangria in meat form, but with garlic.
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