On day 20, we made the neighbors jealous when we made pork butt smoked with our Grapevine & Hickory Blend. It smelled heavenly!
We prepared this our usual way -- marinated it in salt, pepper, olive oil and garlic (what we call "spog"), then let it sit in the refrigerator for a few hours. And then we smoked it in our Grapevine & Hickory blend for smokers. (We also have a Grapevine & Hickory blend for grills).
Once ready, this is really versatile. You can serve it as is (like we did tonight) or you can finish it with your favorite sauce (ie: coat it in barbecue sauce, dip it in honey mustard...)
Chef's Tip: If you plan on cooking extra for future meals, remember this when smoking it. When deciding if it's 'done', give yourself wiggle room that will allow for heating it up again for future meals without drying it out.
We enjoyed our smoked pork with some grilled vegetables and pasta.
We smoked extra pork, as usual, which we then used on day 21 for Barbecue Pork & Beans, on day 22 for Smoked Pork Sandwiches, and on day 23 for Smoked Pork Chili Verde.
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To find out more about the Wine'd Up in Smoke blend used in this recipe:
