The Whole Pig

• 1 boneless pork loin fillets & pounded
• 1 pork blade roast boneless, filet & pounded
• 1 pork shank fillet & pounded
• salt
• pepper
• 12 cups white bread fresh, cubed
• 1 cup flat leaf parsley chopped
• 2 cups pecorino cheese shredded
• 2 cups golden raisins plumped in marsala
• 2 egg yolks each
• 20 fluidounces heavy cream
• 2 bunches sorrel fresh, chopped
• kosher salt To taste
• black pepper To taste, fresh ground
• 5 pounds heirloom tomatoes wedges
• 1 cup garlic sliced
• 1 cup flat leaf parsley chopped
• salt To taste
• 3 tablespoons thyme flowering
• 4 fluidounces extra-virgin olive oil

1. 1. In mixing bowl, combine filling ingredients & mix well to combine, set aside.
2. 1. In mixing bowl, combine all ingredients and mix well to combine.
3. 2. Place on parchment lined sheet tray & roast in 200 degree oven for 3 hours
4. 1. Evenly season all pork pieces with salt & pepper
5. 2. On work surface place loin flat & evenly spread filling on top of loin
6. 3. Place collar butt on top of filling & evenly spread filling on top of butt
7. 4. Place knuckle on top of filling & evenly spread filling on top of knuckle
8. 5. Roll pork up & tie pork up into roast
9. 6. Place roast into 500 degree convection oven & cook for 25 minutes
10. 7. Lower oven temperature & roast until an internal temperature of 138 degrees
11. 8. Let roast rest covered for 30 minutes & slice into pieces

pork loin, pork blade, pork, salt, pepper, white bread, flat leaf parsley, pecorino cheese, golden raisins, egg yolks, heavy cream, bunches sorrel fresh, kosher salt, black pepper, tomatoes, garlic, flat leaf parsley, salt, thyme, extravirgin olive oil

Taken from www.yummly.com/recipe/The-Whole-Pig-2255304 (may not work)