So… here’s the secret of making my awesome pork BBQ… Pay attention, cause it goes quick, and it might get confusing.
Step 1:
Grab a nice 15 year old scotch and pour over ice. Meanwhile, “preheat” your 7 Quart Crockpot on high.
Step 2:
This is a pork shoulder. Notice the lovely fat everywhere. Now this was a special at the grocery store, it’s about 11 pounds, and was all of seven bucks.
Step 3:
Salt and Pepper… well to be more specific in this case, Smokehouse Pepper and Sea Salt. Grab liberal handfuls of both and rub down the pork. When rubbed down, this is what it, and your hands should look like:
For this one, I decided to top things off with a nice coating of Smoked Paprika.
Step 4:
This is the liquid that will be going in the Crockpot. About a half cup of the balsamic vinegar, and 2-3 Tablespoons of the Worcestershire Sauce. That’s it… it should be just about enough to cover the bottom of the Crockpot, about 1/8” deep.
Step 5:
Put the pork shoulder in the Crockpot on low for about … 8-10 hours on LOW. I leave it overnight.
So, the follow-up pictures for this won’t be until tomorrow. For now, I’m going to sit back with my glass and watch the snow and ice come down.
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