Sliders and Slaw

I just realized we've had pork three nights in a row! Saturday Berkshire, Sunday tenderloin and today slow roasted pork shoulder. Tomorrow, I think the plan is to roast a whole pig.

On the side, Fusilli made a delicious crunchy slaw. We also had leftover chipotle peanut sauce from last night to use as gravy on the sliders. Next time, I think we'll try making tiny pancakes to eat with the pork. If you've ever had peking duck, or moo shu, you'll know what I mean by 木须饼.