This little piggy goes to market…or should I say BIG piggy! 274 lbs! Tony and I picked up our pig tonight from a local farmer here in South Dakota at the Jesse James gas station. (Trust me when I say very small town!) The whole process was very exciting and enlightening for us from the first conversation with the farmer to deciding how we wanted our cuts of meat. I got a kick out of the slaughtering charge from the meat locker of $12.50. Also our meat grinding cost came to a whopping $2.50.
Opening the boxes was like Christmas!
Oh boy, the thick cut bacon looks scrumptious!
Hams cut custom size for our small family to enjoy.
I’m thinking we are well stocked for the year. If you know of any good pork recipes let me know!!!
Usually Tony is able to harvest us a deer to provide our meat for the year, but sadly that did not happen this fall, so hence the pig. Hopefully this coming fall will bring us some fresh venison.
Pork recipe?? One of the easiest that I really like–
One pork roast (any cut–butt, regular roast, slab of chops, loin)
Take thawed roast and wrap tightly in foil–2 or 3 layers
Put a wire rack (or a foil pie pan with holes punched in it) in the bottom of a crock pot. Put roast on top of rack, add about 1.5″ of water. Cook on low overnight–or about 16 hours. take roast out–shred in cake pan. Serve over cooked white rice topped with cooked sliced cabbage. Some people like their cabbage barely cooked, I like mine fairly well cooked (just shred and put in covered pyrex in the microwave) and topped with a dab of butter. Add shredded pork over all, and then sprinkle with some good soy sauce. My soy sauce comes from Hawaii and is Shoyu brand. This is a Hawaiian recipe, and I love it.
Not a high calorie or high fat dish–since nothing is fried.