I had rich, tender, succulent pork shoulder/butt. The fatty nature of this cut really does it justice (not the fat cap). I could apply just a tiny bit of pressure to the meat and it would fall apart.

With the leftovers I am thinking about making a homemade ravioli. Now I have to think of what type of sauce to go with this.

I’m armed and I’m drinking. You don’t want to listen to advice from me, amigo.

-Max Payne