|After 5 hours on the grill.|
Our niece, Katie, gave John this wonderful cookbook for Christmas last year, The Cook & the Butcher. Everything he’s made from it has turned out great! This recipe is definitely one for the weekend – it takes almost seven hours all told, but it’s just delicious. The pork is so tender and infused with wonderful flavor. First the meat is rubbed all over with olive oil and a spice and brown sugar blend, then set to rest for one hour, then slow roasted and smoked on the grill. Once it’s removed from the grill, it rests for 20 minutes before slicing.
|Creamy, cool & delicious!|
|Winter Moonrise in Charleston|