Friday, October 17, 2008

Slow roasted pork shoulder

I roasted a 5 lbs piece of pork shoulder for 19 hours from Wednesday to Thursday using this recipe from Hugh Fearnley-Whittingstall.


It turned out very well. Jen and Soes helped us eat it.


I forgot to take a picture of it before eating most of it. We were able to cut into and serve it with a spoon.

Anyway, this was the first of three 5 lbs pieces of shoulder we got from our pig. I'm looking forward to making the others.

2 comments:

Momneedsanap said...

Hmm... looks gorgeous. I hope you had your pig with those wonderful roasted brussel sprouts. Brussel sprouts are an under-rated vegetable in my opinion. They're so good when you roast them.

For us, we tried a Dream Dinners meal (www.dreamdinners.com) over the weekend. Yup, it's official. I'm a mom now to two boys under 5 years old and 30 minute cooking is all I can handle. The other 30 minutes, I could use a nap.

Enjoy this time of married life before kids. I'll live vicariously through you.

David said...

Thanks! It was delicious too.

Brussels sprouts are one of my favorite vegetables. I've been making them recently with bacon lardons from our pig. But I haven't cooked up the ones I bought recently. I only made the time so far to cut them off the stem.

Hey, that Dream Dinners thing looks like a good idea. It's sort of a take of that home chef thing where someone comes to your house, cooks a week's worth of food for you and then puts it in your freezer. Except you're the cook and you go to someone else's shop.

I'm trying to enjoy this time before going back to medical school. At that point, I'm expecting to live vicariously through past me, hence, part of the reason for the blog.