Or could it be a Bar-B-Que rub?
And what is this here?
A pig’s shoulder perhaps?
Well, we should probably remove the most of the skin.
Here at the Haven, we’ve got a hankerin’ for a little smoked pig skin, so I left a little bit on. The rest, however, will be frozen for other festivities, that will occur at a later date, and will remain nameless for now.
The rub is applied to the shoulder, it is triple-wrapped, and it will be refrigerated overnight.
Stay tuned for the further adventures of this pig's shoulder, and even more porcine goodness ...
1 comment:
Looks good enough to eat....
Oh, that why you are doing it.
Shows us how it turned out.
PMG
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