Sqwertz wrote:
>
> Deboned whole pig head, seasoned, cured(#1), rolled, tied 6 days.
> Cooked sous vide 185-195 for 14 hours. Refrigerated 2 days, then
> sliced and plated.
>
> This turned out better than I expected. It was worth the time and
> effort just making it for the experience. So having it taste good on
> top of that was an added bonus. I was afraid it would be too porky
> or offal tasting.
>
> Served with "Everything bagel" French bread, horseradish sauce, mr.
> mustard, and pickled okra.
>
> https://i.postimg.cc/65gVZd5k/Pig-He...d-Plated-3.jpg

Assuming you would always want an honest opinion and not just
constant praise, here's my thought:

My only criticism would be presentation for others.
Rather than a fully cooked roast, it appears to be raw
and ready to cook. Just needs some browning on the
skin outside.

Perhaps some final cooking in a hot oven?
Or a few minutes under a broiler?
Or roll it around in a cast iron pan to sear a bit?