Monday, April 4, 2011

Cooking and hiking

First you have to find a 5-lb pork shoulder blade roast on the bone. (We bought ours at TRU) Then you cook this roast for 3 hours, pull the meat from the bone, refrigerate it overnight, and then cook it some more. Easy slow-cooked pulled pork.

View from the reservoir trail at Kenna Cartwright Park.
Deck with a view.

No comments: