So the XC and I joined forces to slow cook a pork shoulder for our friends this St. Paddys Day. She was a trooper geting up with me at 0500 to start the 26er'! I figured if I can't beat her I better make her my help!!
Happy St. Patricks Day from the KG Clan and Keegan, the best Irish Water Spaniel on the planet (the April issue of Gun Dog magazine has an article called "The Forgotten Retriever" about Irish Water Spaniels which is a great read if you shoot feathers). My kilt is a County Cork tartan and the beer is a Sculpin IPA
an 8.5lb shoulder seasoned and rested overnight. The rub is brown sugar, kosher salt, smoked paprika, applewood smoked cracked black pepper and chipotle powder
The shoulder has been on 4 hrs, the drip beans for 2 and we just put the stuffed jalapenos on. they are stuffed with chorizo and sharp cheddar cheese
the shoulder after 10hrs..
the "drip beans" after 5 hrs...
half of the shoulder pulled with the bbq sauce and the stuffed jalapenos in the background. The BBQ sauce is a New Mexico chili borbon sauce (do I have a bourbon addiction?!)
I need to thank "1buckie" and "jeepdad" for the instruction on the beans. They came out superb and without their help the XC and I would have failed miserably!!
Again, happy St. Patricks Day to all!! Thanks for looking!!
Slainte
Topic: St. Paddys day pork shouulder (Read 2183 times)
