Slow and Low

I wake up before the sun rises to pull you from your marinade of brown sugar and coarse ground mustard. You are as large as if I had a new born baby - ~10 lbs. I soak mesquite wood chips overnight in water or maybe even bourbon on special occasions. I start the coals in the smoker, still the sun has not yet come up.

After the fire is ready, I wrap you tightly in aluminum foil and place you high above the white hot coals covered in wood chips. You lay there and smoke, low and slow, low and slow for many hours.

After 8 hours, I pull you from the smoker, place you in a large pan and separate your flesh with 2 forks. I put a large pile of you on an un-toasted white bun with a bit of sweet barbecue sauce and coleslaw.

You make me happy, spending the entire day tending to you is worth every minute - smoked pork shoulder or pulled pork barbecue is heaven.

Love - JF