to braise or roast?
This morning I picked up an almost 8# pork shoulder from the farm whose CSA I belong to...this is my first time using such a fresh, locally grown piece of pork and I want to do it justice. I don't have a lot of experience cooking this sort of roast and I'm wondering how I should cook it. I have found several recipes for roasting but I feel like I've heard a lot about braising such a roast. I know I have seen posts about this in Talk before but I can't seem to get a search to find what I want. Any suggestions?