Two pork shoulders acquired through the good people at Bryson’s Farm Supply have spent the last twenty-four hours in the refrigerator acquiring yummy flavors from a dry rub. This evening we placed them on a bed of vegetables in our largest stock pot. Next we add Guinness stout and a topping of black strap molasses and place them in a slow oven for the next eighteen hours. After that they chill overnight before being smoked, then chilled again, then pulled and paired with a secret sauce for an incredible treat. It’s a four day process but oh so worth it! Thank you, Matt, for trusting us with the recipe!
0 Comments