Affirmative. I was roasting porky at this hour.
Doesn't the rosemary look like seaweed?
You like the look of that pork? I know I do.
I got the fabulous idea to make a pork ragu from the New York Times. I did not follow the recipe to the letter, as cooking times varied for me. I had to roast the pork about an extra hour to get the meat to really fall off the bone. I used a small grained Himalayan salt; I believe when you salt the pork, it would be better to use a large grained salt, such as kosher or sea salt. My pork was a bit on the salty side, which in part was due to the salt I used to brine it, but also because I was too zealous when I seasoned the stock. I tend to favor salty foods, so it was still tasty to me, but I will dial back on the salt in the future. Next time I would like to make the pasta too. That would be bad ass!