How to get the best out of a whole roasted pig?
My fiance's bachelor party this weekend included roasting a whole pig. We now have a LOT of leftover pork. I know what to do with the cuts like the loin and the shoulder, but what about the other tasty bits that don't often show up in the grocery store? Does anyone have any tips for using any particular parts of the pig as leftovers? Your porky wisdom would be much appreciated!
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