Pulled pork with mustard, mayo, black olives and old aged chedder cheese..

A whole suckling pig shoulder slow temp roasted on a bed of halfed onions with carrots cooked around it, once it was fully cooked and fall off the bone tender, I pulled all the meat, cut it up and added in four diced potato’s, a bit more spices and back into the oven to finish off, the flavour was amazing, I have not had such a lovely flavour on a dish with almost no or very little extra’s added in to make it so..

This was my favorite offal dish without a doubt and it was also the one that didn’t come with a recipe LOL, I just mixed some seasonings, some cornmeal and yogurt, diced up the heart, and made a lovely cornbread coated meat peices.. wonderful, I have not eaten alot of pork heart to be honest, typically its been ground in to make hamburger but this one at least was very nice..

I did make blood pudding, I didn’t want to go with the english style and when with a spanish one that used some fruit and lets just say .. NO!

These quick cooked, seasoned little delights are the piggy version of prairie oysters. I did take a fair amount of the skin off but could have done a bit more, it didn’t bother the dish any because it was a prepare, cook and eat right now.

Ok, my least favorite of all, yes you are reading this right, I will happily eat lung, blood or boy parts before I will even consider eating kidney, I did cook it the way it said in the meat cookbook and I have to admit that it did cook up nicely and I made myself have a bit and eat it and for kidney (which I have tried at least half a dozen times now ) it was sweet, and mild but still not my thing.. but the hound that got it, loved it!

The bacon and leg of ham is still curing in the brine, the ribs and neck are slow roasting and will be a BBQ pulled meat most likely over rice and veggies, and that leaves me the back/loins for soup/stew meat and one full shoulder yet to do something with in the future.

So this the first thing I will say, yes you can eat suckling pig in other ways then whole slow roasted, it is flavourful and it is a soft meat compared to a full grown pig from the store but its not mushy which is how I heard it reported in a number of places, I don’t find that true in our case.