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Do you recommend tying the roast since it's boneless? Store bought boneless shoulders can be a messy affair and am wondering if you have some thoughts on how to handle this.
Having grown up in Singapore, and as I used to go to Bali at least yearly, this recipe beings back lots of memories and longing for Babi Guling, and I "MUST" try it.
I will roast this on a pellet grill which sort of functions as a convection oven with the advantage of real wood.
What I plan to make with this is Coconut Rice infused with Pandan Leaves and on the side a "Sayur Lodeh".