And here we have ... perfection! Pulling the tasty, crunchy crust aside, we have juicy pork, falling off the bone, ready to be pulled for sammitches and other dishes.
Monday, October 16, 2017
Smoked Oinker
To the unschooled eye ... this pork shoulder roast has been ... roasted. Over-roasted. But what we have here, is a roast that has been in the smoker all night long. It went in at 6 PM and came out at 6 this morning. A nice bourbon and brown sugar rub, and basted in its own juices at midnight, 3, and 5. This one was smoked over pecan, a delicate, gentle smoke rather than the slap ya silly of unblended mesquite, which is a great brisket smoke.
