Pork shoulder, revisited.

Is there any better, more noble, more magical animal than the pig? Not from a cook’s perspective there isn’t. Virtually every single part of a pig can be made into something delicious. Pork makes just about everything taste better, and no beast offers more variety, more possibilities, more traditional, time-tested recipes per ounce than the humble piggy.

–Anthony Bourdain, Anthony Bourdain’s Les Halles Cookbook: Strategies, Recipes, and Techniques of Classic Bistro Cooking

We’re giving the pork shoulder another go today, only this time, we’re trying the Les Halles recipe.


Results, as they always are, will be posted soon. In the meantime, if you’re curious as to how you can prepare so many parts of a pig, this segment from No Reservations (about four minutes in) will show you:


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