My husband and I have been torturing ourselves with nearly nightly episodes of Diners, Drive-Ins and Dives with Guy Fieri. It doesn't matter that we've just had dinner - we watch this show and find ourselves starving!
A few episodes ago inspired us to make some to-die-for pulled BBQ pork. The dry rub had at least 12 spices and the homemade bbq sauce had 12 dry spices and 4 different liquids. We made both on a Friday night before our brewing day.
We liberally coated the pork roast with the dry rub and let it marinated overnight. First thing the next morning, we fired up the grill to put grill marks on the roast, grilling it for about 45 minutes until the dry rub was seared into the meat.
Then we baked it for 1 hour at 400 degrees in the oven. Then another 2 hours at 300 degrees. Meanwhile I helped mill the grain for the homebrew while my husband managed the rest of the brewing. We had friends visiting throughout the day, helping with the brew and just hanging out.
We served a late lunch around 2 pm. Once the roast was done baking, I shredded the pork and cooked it on the stove with the homemade bbq sauce. The smell was fantastic, the color incredible and the flavor was amazing! I made a side of my version of cabbage slaw (shredded with some salad greens, finely chopped dried cranberries and tossed with a raspberry vinagrette) and also a side of potatoes, sweet potatoes, red and yellow peppers and red onion.
The meal itself took a while but it was worth the pleasure of sharing it fellow foodies! The flavors truly were complex. We guessed at the proportions and just need to make a small adjustment for a repeat performance. Now I need to come up with a complex work-out to pay for all this heavenly eating!!!
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