Pig is the way to go

Just saw this in the current issue of New York Magazine... Apparently Alex and I called it before we even knew we called it.

Butterflied Pig shoulder stuffed with Thyme, oregano, garlic, red onion

Seasoned with Extra Virgin Olive Oil and fresh ground mustard seed, honey, kosher salt, fresh cracked pepper

When we removed the twine, the meat was "fall off the bone" all kinds of tender, moist and juicy. A wonderful Thanksgiving platter indeed!