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.

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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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