5 lb Fresh pork shoulder or butt
-toast
1 tb Salt
Sarsa recipe:
(LITSON LIVER SAUCE)
2 tb Cooking oil
8 cl Garlic; crushed
2 tb Onions; finely chopped
1 cn Liver paste or sausage
1 1/2 c Water
1/4 c Vinegar
1 ts Salt
1 ts Black pepper
1/4 c Sugar
1/4 c Fine bread crumbs
Preheat oven to 350 F. Rub roast with salt and roast in oven or
turbo (convection oven) for about 3 hours. Brush skin with fat
drippings every 10 minutes during the last hour to make skin crisp.
Increase heat to 450 F and roast 30 minutes. Skin should be crispy
and golden brown. Cut into serving pieces. Serve with sarsa (liver
sauce).
SARSA RECIPE (LITSON LIVER SAUCE)
Heat oil in saucepan, brown garlic. Add onions and cook 1 minute.
Add liver paste to garlic and onions and combine well. Season with
salt and pepper, gradually add water and stir well. Add vinegar
and sugar and let come to a boil without stirring. Add fine bread
crumbs and cook stirring until thick.
Recipe by Armando at the Technical University of Nova Scotia
