Began with an olive oil brushed piece of toasted rosemary bread. Then I topped it with the shredded rosemary-apple braised pork shoulder that I had cooked for 5 hours on Saturday. On top of the pork, I drizzled some apple balsamic vinegar and then topped the whole thing off with some slivered Manchego cheese and a sprinkling of my favorite Italian herbed salt. Ate it open face with a knife and fork. I'm too good to me.
Rosemary toast:
Close up of heaven:
