Butchering lesson outcome: Part I. Roasted pork shoulder.

Butchering lesson outcome Part I. Roasted pork shoulder.

Ok, this is a couple of weeks late but happy 4th of July to America! I had an amazing time celebrating with the people I love and the food I love. If you have been following this blog, just a day before the 4th of July I attended a butchering lesson, and I was eager to cook some of the pork bounty I had earned after 8 hours of hard work, sweat and blood, literally.  Pork shoulder, slowly roasted in the oven, after a long and flavourful marinade overnight session fit the bill. 

Butchering lesson outcome Part I. Roasted pork shoulder. @ thatothercookingblog.com

When I say 8 hours of hard work, I mean 8 hours. That’s how long it takes to butcher a whole pig the traditional way although I’m sure it goes faster without annoying photographers or eagerly curious students asking a bunch of silly questions like I found myself asking. 

Butchering lesson outcome Part I. Roasted pork shoulder. @ thatothercookingblog.com

I haven’t included in this post how I actually cooked this. I didn’t want to seem redundant. If you want to find out how this was made please check out my article on the best roasted pork shoulder I ever made! I adjusted the marinade slightly by adding fresh parsley. Also worth mentioning is the fact that the bone had been removed and I had to tie up the roast to give it its shape.  Temperature and cooking technique can also be found in the link above. 

Butchering lesson outcome Part I. Roasted pork shoulder. @ thatothercookingblog.com

There are 2 things I can’t describe with pictures or words. First, how delicious it is to eat something so fresh and organically raised, I mean it doesn’t get fresher or better than this. This is truly the best roasted pork shoulder I ever made. 

And second, how humbling it is to cook and eat something that I butchered myself.

Happy belated 4th of July. 

 

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