Today’s Project: 8½ Pounds of Awesome…

This pork shoulder has been hanging out in my oven between 275-290F all day…:) I basically take some apple cider vinegar and throw in some crushed red pepper, garlic salt, onion salt, sea salt, black pepper, white pepper (if I had any here), and a little Splenda.  I poked some holes in the top of the bottle and just shake it on. If only I had some Scott’s BBQ Sauce…sigh….

July 26, 2014