Day 22 was a beautiful, sunny Saturday, so we headed out for a day of exploring. We weren't sure where we'd be at lunch time, so we packed some Smoked Pork Sandwiches, using some of the leftover pork smoked in the Grapevine & Hickory blend on day 20. That turned out to be a great decision. We sat in this beautiful garden spot, soaked in the sun, and enjoyed our delicious pork sandwiches.
To make them: we just took regular sandwich rolls, added mayo and mustard, spinach and tomatoes, and salt and pepper. Nothing fancy, but truly delicious thanks to the smoked pork (made with the Grapevine & Hickory blend.) Paired with tortilla chips and a big, warm dose of vitamin D from the sun, it was really a lovely addition to our day of fun. Ahhh!
AND...we had STILL had more pork left over! Check out how we used it on day 23 to make for Smoked Pork Chili Verde. With just this one grilling/smoking session with Wine'd Up in Smoke makes DAYS of delicious food!
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To find out more about the Wine'd Up in Smoke blend used in this recipe:
