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Sunday, February 26, 2012

Pork Shoulder

My father went hunting for deer this January and came back with a wild pig. I took the shoulder and I did a paint on it of mustard and herbs and then cooked it low and slow in my Weber kettle grill for three hours.

As wild pig has a little stronger taste than domesticated pork, the paint added a good flavor. I also basted with leftover apple cider that had a little apple cider vinegar added to it.

The barbarians who came for dinner must have thought it was edible.

Old South Louisiana Paint:

1/2 cup Creole mustard
1/4 cup minced parsley leaves
2 T cup dried rosemary leaves, crushed

Mix all together and spread on meat in a thin coat. Refrigerate any remainder in an airtight container.

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