|Porkzilla with the "secret" rub|
Before my first retirement, the training department would occasionally get together for lunch in the training room. We took turns bringing in the main course. I usually served up barbecue of some sort. I took in pickled fish once, but for various reasons, some of which weren’t even verbalized, everyone on staff suddenly had pressing issues crop up unannounced forcing them to bolt as soon as I arrived with the goodies. Oh well, such is life.
|6:30 am, I'm sure the neighbors are wondering, "What the...?"|
Early on in April, someone asked when the pulled pork would show up. That sparked the idea of throwing my own second retirement party on the last day. Everything looked promising with the schedule: off on Tuesday, last class scheduled on Wednesday. The only catch was that a pork shoulder roast could not be found. For three weeks, every time we went shopping, I searched in vain for a pork shoulder roast.
What the heck? Limes have seasons. Grapes have seasons. Apples, pears, oranges, avocados, cabbage, bananas, they all have seasons. But PORK SHOULDERS? Is there a pork shoulder season? One would have thought so.
|Porkzilla in apple wood smoke|
Sunday, just when it seemed as though the pulled pork sandwich idea would have to be jettisoned, a pork shoulder roast was located. Thing is, however, it was a whopper of a roast at eighteen pounds, and it was take all, or nothing. Faced with the nothing prospect, I cinched down my hernia belt and wrestled it into the shopping cart. Fortunately, the store was kind enough to cut it in half.
One half of the Porkzilla roast has been in the pit since seven o’clock this morning. When all is said and done, the roast will have slow cooked for around twelve hours over a charcoal and apple wood fire. Once cooked and shredded, it will be mixed with the secret family barbecue sauce. Let the feast begin.
|Shred and add BBQ sauce|
With the end of my classes, the posts should resume on a regular basis. Thanks for hanging in there.