I smell smoke

Twelve hours of oak smoke made these pork shoulders tender and still juicy. Shredded and finished with salt, cider vinegar, black pepper and butter…. And the crowd goes wild!

20120630-111409.jpg

This entry was posted in Uncategorized. Bookmark the permalink.

Leave a Reply

Your email address will not be published. Required fields are marked *

You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <strike> <strong>