Sooooo. This is going to be a long post. For Cinco de Mayo I bought a pork shoulder to make carnitas. I butterflied the #pork and realized that one of the pieces (with the skin on) looked like a mini #porchetta. So, I rolled it up, stuffed it with a spicy fennel seed / chili rub, put it in the sous vide for 24 hours, and deep fried it to crisp the skin….. Holy SH!T. This is one of the best things I have ever made. Perfect combination of crispy skin and completely tender meat. This is going in my repertoire. #notafoodie #notdrunkjustdigesting #pig

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