This is a pork shoulder after 12 hours in a smoker and another eight hours in a crock pot. The black stuff is called bark, it is crispy and full of seasonings. Beneath the bark, falling off the bone, is this tender, flavorful pork full of subtle yet intoxicatingly smokey flavoring. We paired it with Caverio, a blend of Grenache, Syrah and Mouvedre grapes. Mary Lou steamed some rice and grilled some veggies from the garden.
iPhone image