Pulled Pork and Cobbler Dinner

Today we had pull pork roast that was slow smoked on the BBQ smoker. It slowly cooked for just at 8 hours. The process was as follows:

1. Season with sea salt, ground pepper corns, onion powder, garlic powder, and paprika.
2. Sear over the coals
3. Moved off to the cool end of the pit for two hours
4. Place it into a paper grocery bag and wrap snuggly for the remaining time.

It was so tender that no knives were needed to slice it. It is best served up using a fork (to tear off pieces). Then you place it between two slice of white bread and eat.

We also had a camp-out style cherry cobbler with semi-sweet chocolate chips in the batter. We are eagerly awaiting the cobbler. :)

Comments

WW2enthusiast said…
mmmm that sounds soo good right now i but it had good smoke penetration :)
June 22, 2008 at 7:08 PM
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