I’ve done the whole smoked pork shoulder and brisket before, so it seemed the next step was to go full boar. I was talking about the pig roast process with a good friend of mine – who reigns from Spain, and has taught me a lot about international food and culture – a few months back and it simply sounded too delicious for me not to try. So I found the perfect occasion for the bash (his birthday) and got to work on all the details.
I’ll be putting together a more detailed post of the event in the coming weeks, but for now I just wanted to share a few photos from last night…
Cheers to a great summer ahead!
