Medieval Polish Barbecue
Posted: Thu Feb 02, 2012 8:33 pmI'm doing an experiment, today and tomorrow. Marinated, slow-roasted pork shoulder, using a pepper vinegar marinade similar to a 14th century marinade used by the Polish royals. I don't have 5 months to age the vinegar in cask, so I'm using a blend of balsamic and sherry vinegars, and a blend of spices and garlic. The meat cutter got me the fattest roast he had, but it is still trimmed to death, so I may give it a jacket of market (streaky) bacon for the oven, since, at 7.7 lbs, it will take 10-12 hours to cook. At the end, I should have some very tender pork with interesting seasoning and a sweet vinegar note.
