ABINGTON Black smoke rises from the back of Olé Olé Cantina as apple and cherry wood slowly infuse their flavors into a freshly slaughtered pig, roasted to perfection.
Joseph Armstrong, 53, spends several hours before opening his Mexican restaurant at 800 Brockton Ave., Abington, to create bold dishes with ingredients all made from scratch. Making everything from scratch is time-consuming, but it s worth it. I braise my own beef, smoke my own pork, whip up all my own sauces and dressings. I do my own blue cheese, honey mustard and balsamic, everything, Armstrong said.
In the morning, Armstrong roasts thick cuts of pig for 12 hours on his wood-fired grill to ensure authentic flavor.
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