|Quick to thaw, marinate and cook, this recipe is easy enough for weeknights, but special enough for company.|
|I chose the Pork Shoulder, they have more fat and cook up extra flavorful and juicy - and 10 ounces|
made enough to serve four of us, giving us all the flavor and really not much fat at all!
|The marinated onions take the longest to cook, be patient and don't burn them.|
I like to cook slowly until they are very tender and sweet, if you like them crispy and
still a little hot, brown quickly - just don't burn them!
|Photo courtesy of http://ameblo.jp/tentenkichi/|
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About the author: Chef Mick (Michaelangelo) Rosacci is the Corporate Chef and co-owner of the four Tony’s Markets in the Denver Metro area, as well as Tony Rosacci's Fine Catering and the more casual TR's BBQ Catering. You may have seen Mick teaching cooking on Denver’s Channel 7 News (1999-2011), on the food page of local newspapers (since 1990), and on local gardening and cooking shows. For more recipes and our very best deals, join our Culinary Club.