Recipe: Roasted Pork Suckling on Sourdough

              Recipe by Eric Roberts

Demonstrated at the Grant Park Farmers Market on June 26, 2016
2016-06-26 Chef Eric Roberts Roasted Pork GP (1)




  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.



Community Farmers Markets