I was never a huge fan of turkey, so I generally prefer to make a big lamb roast. This year, I wanted to make a whole baby goat or lamb! My friend Anwar looked for one for me, and in the end sold me an entire half of a full grown goat, which made a beautiful roast!
Nico and I had the pleasure of being invited to a huge Luau while we were in Hawaii. There was so much food! Obviously, since this was a meal for 200, not everything was amazing, but I was so impressed by the chefs chopping up an entire pig as guests patiently waited. There were actually 5 or so entire pigs stationed around the beach.
I loved the experience and decided to cook a Kalua Pig for our Hawaiian-Japanese fusion dinner. I was not quite ready to dig a pit in my garden and roast an entire pig covered in banana leaves as was tradition, so I decided to cook a pork shoulder wrapped in banana leaves in my Dutch Oven. I added a bit of liquid smoke to give the sense of it being prepared on an open fire, and the pork was imbued with a wonderful flavor from roasting in the banana leaves.
There are few things that seem to impress more than a large, well cooked, piece of roast. I especially like it when the bone is still intact. I suppose this is the closest I can get to roasting an entire pig or lamb until I build my own outdoor oven. Pork shoulder is a very…