Yes, I made pork for dinner last night and it was deliciousness on a bun. Pork Shoulder, a.k.a. Pork Butt, a.k.a. Boston Pork. Whatever you call this cut of meat, this is what you get:
and it is divine when cooked for 2.5 hours on low in the oven.
If you are so inclined, this is an awesome weekend meal.
Here are some highlights from the cooking process --
Pork shoulder marinated for 24 hours in paprika and cayenne papper. Cook with a bit of water and near the end of the cooking process add some white wine vinegar. It literally just shreds apart.
Fennel and Arugula dressed in olive oil, lemon, and salt/pepper.
Toast that bun up. I added mozzarella that was near its expiration date. Not needed, but I hate wasting food.
The money shot.
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