• Looking Back on a Decade of Maple Innovation
  • Looking Back on a Decade of Maple Innovation

    Back in 2007, Local Baquet ran an article by Bonnie Hudspeth on maple innovation and production in Vermont. Since then, maple production in Vermont has tripled to 1.8 million gallons a year and innovation seems to have entered a new golden (or perhaps amber) age. We did a quick maple innovation news round up for 2018 / 2019 to help everyone keep up with the some of the trends. 

    Read more


Roasted Pork Shoulder

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roast pork shoulder

I love cooking pork, but I’m not going to give you much of a recipe here. As a finished product, what you’ll get from this is a pile of pork that is salty and delicious. You can turn it into pulled pork, Bo Ssäm, some Italian gravy, or hundreds of other dishes. That part will be up to you.

In New England, these are often cut and called a Boston butt. Ours are bone-in with a nice fat cap on them, but this recipe can be made with a boneless piece or a picnic ham (fresh, not smoked). As long as you have a big piece of meat from the shoulder, it’ll be fine.


  • 1/2 cup salt
  • 2/3 cup sugar
  • a big piece of pork shoulder, approximately 6 pounds


Heat oven to 300 °F. If you have a fat cap, leave it on and cut a cross-hatch pattern into it. Mix salt and sugar and press all over the meat (and fat cap), but don’t bother on the bottom of the roast. Put roast in pan and set in oven. Feel free to baste with the melted fat occasionally, but there’s no real need.

It’s ready after 5 or 6 hours, when you can grab a chunk with tongs and it pulls right off. Let it cool a bit, then shred the meat into any size you like. Small shreds are good for carnitas or Bo Ssäm, but larger chunks might be better for another dish. It’s quite good by itself with a splash or two of vinegar on it.

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