This Little Pig, or, That's How we Pull Pork.

(picture below taken by Alexis)

I knew it would be great, and it was. Pork. Smoked hog to be exact. To wrap up the Super Supreme French Week here at the farm my dad put into motion what I can best describe as a massive meat medley. How does one go about sponsoring one of these carnivorous reveries you may be wondering? Well, with any luck, you have a big-hearted, energetic man named Walt in your friend arsenal. Walt's the kind of man who's willing to drive from Baton Rouge, through the night, to pull into your driveway at 4 in the morning with his truck loaded down with meat products, a herculean smoker, a tent, multiple homemade sauces, several shirts to sweat through, and enough energy to wake up in three hours to begin an all day cooking affair. Hell of a guy. And a hell of a meal. Just so you get the full picture, the plate you see above, chock full of pulled pork, corn, coleslaw, and black eyed peas, was just day 1. Day 2 was beef brisket, sausage, and another bouquet of sides. Something to be thankful for, for a good long while.

Also, you might want to check out this article the NY Times did on pig roasting a few weeks ago. A different method than what we went with, but maybe next time?