July 14, 2013

The next day, Sunday, I was too excited to sleep in. I jumped out of bed and went to check on the pork. When I opened the oven, I was smacked in the face with nostalgia and porky smoke goodness. I couldn’t help but remember fondly my abbreviated time smoking shoulders on The Georgia Theatre Rooftop with my main man Bert, but I digress. Anyway, I closed the oven back up and went to the kitchen to see what else could be done. I whipped together a batch of sweet Memphis style BBQ sauce and a tangy vinegar Carolina style sauce for the pork and helped wherever else I could. When everything else was ready, I retrieved the glorious hunk of pork and found Mike in the kitchen ready to “carve” my beautiful creation. Little did he know that the whole point of cooking something that low and that long was indeed to make it fall apart good, so I invited him to try and cut it, only to find that the meat was just crumbling under his knife and fork. He quickly realized why I was calling it “pulled” and retired his utensils. The pork shoulder had matured in the mud oven for a toal of 14 hours and was paired with steamed cabbage, mashed potatoes, and apple sauce. The whole lunch went over very well with plenty of wine, coffee, and a little bit of scotch to seal the deal. And only enough leftovers for us to finish off that night for a small dinner.

It makes me sad to write about it because it makes me realize that we already ate it all. Anyhow, we ended the night by playing a round of our new favorite card game, Barraca, with Michael and Vicky.

Oh and Brent managed to singe off some of his beard to match his new haircut. Que lindo.