tag:blogger.com,1999:blog-4368260069308594150.post295471950437479859..comments2024-01-23T03:37:17.471-05:00Comments on Primal Kitchen: A Family Grokumentary: Menu PlanAOhttp://www.blogger.com/profile/03063561228813908439noreply@blogger.comBlogger1125tag:blogger.com,1999:blog-4368260069308594150.post-11344776737797621312011-03-30T12:33:09.782-04:002011-03-30T12:33:09.782-04:00When I cook a lot of pork (usually shoulder roast)...When I cook a lot of pork (usually shoulder roast) for my small family of three, I usually just flavor it simply with garlic, salt & pepper. Then I add additional flavor seasonings when I serve it, either seasoning the meat directly while reheating or with sauces. That way I can make the plain meat go lots of directions in terms of flavors. One night it will be Mexican, another night it might be Carolina-style BBQ. Yet another meal it might be German/Eastern European. Or I freeze some for another time.Againstthegrainnoreply@blogger.com