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Susan W is a trusted source on General Cooking.
Probably, but what are you using it for? Low and slow braising is usually best.
Cynthia is a trusted source on Bread/Baking.
We always braise ours (5-7 hours, depending on size and tested tenderness) at least two days before serving, then hold them in the walk-in in the braising juices.
while braising seems traditional, this recipe is mighty good. https://food52.com/recipes...
Maybe it is the low heat. I find it produces a lot of liquid as it cooks and comes out very succulent. Maybe not the case though if you tried to roast it like a loin roast.
I'm glad you mentioned this because I've wanted to try this recipe. I'd be roasting it in a 3.5 Dutch oven. Will that work or will it prevent the Browning of the roast? No lie of course, but I wonder about the high sides.
I would assume the sides would have an effect, though the recipe suggests "nestling" the roast into a just big enough pan. The pan I use is ussually too big but it does not seem to result in meat drying out too much. I do use one modification, I use a squirt of sriracha instead of the chipotle called for. i think this is probably a pretty flexible recipe and it comes out so good. I like it much better than any other presentation I have tried for pork shoulder/butt.
Oooh..I may use chipotles in Adobe which I always have in my freezer. I could also use my cast iron skillet. That may be perfect.
...or is it?
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