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.
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.
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.
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.