I've been making some many tons of dough lately, working on my silly VFR100 assay, I've got nothing blogworthy, but this is good

I've posted this before, but it's so wonderful and it's so good that Scoopy didn't eat it before it went in the oven, just a lame old pork shoulder from Walmart popped in the oven last night at 225 for 8 hours.  I had a little sugar, salt and pepper rub on it.  Let it cool a while and pulled.  It will supply at least a couple meals this week:
1. pork atop a bed of greens with asparagus on the side and bread
2. stuffed in tortillas
hooray pork!

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