Feast Bites Preview: What I can’t wait to try
All the stuff I can't wait to eat this weekend!
I feel like I keep saying this, but we ate SO much food this past weekend. Thank goodness we cooked most of it, and thank goodness my husband made his trademark pulled pork, which is now in my lunch sandwich with some Dijon mustard.
Prepare to have your mind blown when you make this for the next barbecue you attend – but start early! This needs to cook for a full 8 hours.
You will need:
Basically, cover the entire shoulder in the rub and then in foil. You will need several pieces. Then put the foil-wrapped pork into a pan that will hold any juices that creep out and bake at 225 degrees for eight hours until the internal temperature reaches 160 degrees.
Then comes the fun part… pulling the pulled pork.