On day 20, we made the neighbors jealous when we made pork butt smoked with our Grapevine & Hickory Blend. It smelled heavenly!
We prepared the smoked pork butt in our usual way --
- marinate it in salt, pepper, olive oil and garlic (what we call "spog")
- let it sit in the refrigerator for a few hours to overnight
- smoke it in the Grapevine & Hickory blend
Once ready, this pork butt 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...). And, of course, it's ready to be turned into sandwiches, burritos, salads, and more.
Chef's Tip: If you plan on cooking extra for future meals, factor that into your smoking time. 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.
In one grilling session -- with just one Grapevine & Hickory blend packet -- we made ALL this delicious food:
- the pork that we used for dinner tonight
- leftovers of this exact meal for lunches tomorrow
- Barbecue Pork & Beans for dinner on day 21
- leftovers of the Barbecue Pork & Beans for lunches the following day
- Smoked Pork Sandwiches for lunch on day 22
- Smoked Pork Chili Verde for dinner on day 23
- leftovers of the chili verde for two days of lunches the following days
Wow, that's a lot of delicious food that we made for DAYS to come with just one Wine'd Up in Smoke packet!
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To find out more about the Wine'd Up in Smoke blend used in this recipe:
