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301 Moved Permanently

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Chef Bissonnette takes the same cooking methodology of a whole pig roast and applies it to his crispy Slow Roasted Pork Shoulder. With a simple rub made from seasonings and roasted garlic, he covers the shoulder and then lets it go at low heat for four hours.

He then finishes it off with a tomato salad with greens from Sparrow Arc Farm. A delightful combination of the slow roasted and the fresh — flavors, colors, and textures.