Well, when the pork shoulder is finished, you slice it up, and serve it. This is definitely the easiest step, and the most fun, as you can taste the treat you have been preparing all day. I decided to throw in a few pounds of fingerling potatoes and carrots about an hour before the pork was done, for a side dish.
In the picture, you can see the potatoes and carrots on one side of the dish, and the pork roast, sliced, on the other. The au jus was drizzled over everything. It turned out.
1 comment:
Damn, that looks good.
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