Friday, August 14, 2009

Richer, Fatter, Delicous. . .


Is how pork is looking this week at TPH.
We smoked our short-cured berkshire pork shoulder for 5 hours and typically braise them in a blend of a few tasty local brews. This week however, we decided to try and confit a pork shoulder. Tomorrow ends the 14 hour confit process. I'll let you know if it kills anyone.


Ryan

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