I’m out every night this week, and since I got home too late Sunday to cook, I had to resort to some afternoon smoking if I wanted to eat this.
Dinner was extremely early yesterday, and there wasn’t a lot of time to mess around with sides, so two types of slaw (jicama and cabbage-peanut) ended up on the plate with an end piece.
The pork was rubbed with a mix of brown sugar, garlic powder, chili powder, dried basil, and some salt and pepper, then smoked for about 2 and a half hours on the BS Keg. In retrospect, I’m really glad I took the time to do this yesterday, as it means I have decent leftovers for lunch today.
Sometimes there really are No Excuses…