Recipe by Eric Roberts

Demonstrated at the Grant Park Farmers Market on June 26, 2016

Ingredients:

• Pork form Mary’s Ranch
• Sourdough bread from The General Muir
• Rivertown Cambemert from Many Fold Farm

Directions:

1. Roast piglet in The Big Green Egg until done. (roughly 4 hours)
2. Slice sourdough bread into thin slices. Open Cambermert.
3. Smear cheese on bread slices. Pull pork and place small amounts on top of bread.