The Pork Diaries: A Shoulder Roast

It was Mary's turn for inspiration the other day as she opened the freezer and consider all the pork inside.  Some of the largest packages are the roasts - during the butchering I had taken one of the shoulders and cut it down into quarters, David showing me how.  These ended up being 4-pound roasts.

Mary consulted The Joy of Cooking as the guide for how to do the roast (Amazon link below, as always).  We ended up with a savory, perfectly done piece of meat, and there are lots of leftovers.

She paired it up with a second go at the winter vegetable medley that we'd originally found in Simply in Season, which is becoming our go-by cookbook on the vegetable side of things.  Here's a photo of the vegetables, including a winter squash, carrots, and sweet potatoes.

We've been getting comments back on the scrapple from the neighbors we'd shared it with.  The feedback is unanimous - they all love it so far.

We still have plenty of pork left!