Pork Help

Posted by PumpkinBear, May 19, 2009 at 5:39 AM

About a week ago I was at my local Mexican market, which has amazing deals on meat. I came across this HUGE slab of pork; there was 10 lbs. of it for $9.00. All it says on the package is "pork sin hueso," which is pork without bones. It doesn't say where on the pig it comes from, but to me it looks like it may be a chunk of the belly because there's still a layer of what can only be described as fat or pig skin- or whatever- on a good majority of it.

Obviously, I don't cook a lot of meat.

I need help preparing it. I want it to be delicious and tender, but I don't know how to accomplish those goals as I mainly only eat chicken and fish and don't prepare much else in the protein department. Also, I want it to be killer with mashed potatoes.

Do I roast the whole thing low and slow? Do I sear it first? Do I do some kind of spice rub? What temp do I cook it at and for how long? How do I make it the most flavorful, tender, and succulent?

I'd like to make this thing for Friday's dinner, so any help or input would be greatly appreciated. Thanks in advance!

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