There are a lot of influences here. The first is my fascination with the outer layer of meat and fat below the skin on a pork shoulder. The second is the variety of textures inside a slow-cooked pork shoulder. The third is my distaste for the need to overcook and pulverize whole pork shoulder, either roasted or smoked, in order to fully cook all the parts and pieces. The fourth, as far as I can pinpoint, is a frugality that drives a need to utilize the whole of an ingredient. I started by salting a pork shoulder and brushing it with a blend of mustard and sake. After it sat overnight, I removed the shoulder blade and unrolled the shoulder, keeping the exterior cap of meat intact. I removed the remaining meat from the shoulder blade bone and ground it into a sausage with prosciutto and white wine. I layered the sausage over the spread-out shoulder. Finally, I rolled the shoulder and wrapped it in plastic wrap. Tomorrow I will tie it and slow roast it. We shall see how my influences taste.
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