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porcine cuisine

I live about 500 yards from the best barbecue place in town. Because I am lazy and because it’s so convenient to saunter across the street to Chunky T’s, I don’t cook barbecue at home very often. But today, the sun came out, and after a week of frigid-for-Florida temperatures, we’re finally having some beautiful weather. It’s the kind of day that practically commands you to spend time outside with a beer and a pulled-pork sandwich. Unfortunately, Chunky T’s is closed Sundays through Tuesdays, and my barbecue craving can’t wait three more days to be satisfied. So, it seems as though if I want barbecue pork, it’ll have to come out of my own kitchen.

Luckily, it’s a pretty easy dish to make, especially if you have a slow cooker. I followed a loose interpretation of this recipe from Epicurious, except I used (gasp!) bottled (organic, naturally sweetened, of course) barbecue sauce. I normally wouldn’t condone that kind of cheating, but as I mentioned, I am lazy, and it’s really nice outside. Homemade barbecue sauce just wasn’t an option today.

The finished pork didn’t quite match up to Chunky T’s quality (my crock pot simply can’t compare to their awesome smoker), but it was still very delicious.

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