southern pork


Pulled Pork Sandwiches, coleslaw, cucumber salad, fresh BBQ sauce and fresh salsa. Took a 7 pound pork shoulder (bone in), rubbed with Memphis Blues BBQ rub made from their cookbook. Left in fridge 24h. Up at 6am to start the 8 hour smoke in the Smokey Mountain. Loaded with charcoal and applewood chunks. Smoked for 6 hours, then removed, wrapped in foil and finished for 2 more hours to preserve moisture. Shredded and ready, had a wonderful smokey flavour. Coleslaw and BBQ sauce and dressing made from their cookbook as well. Well worth picking up.

Fresh salsa was 10 tomatoes, fresh cilantro, garlic, a jalapeño, green onion, olive oil, salt and pepper. Cucumber salad was 3 cucumbers chopped and de seeded, chopped green olives, red chilies, fresh mint, lemon juice, olive oil, salt and pepper.

A fantastic summery meal in autumn. The guests were pleased and I was happy that everything except the chips for the salsa I prepared from scratch.


University of Southern California Co-Eds wearing their “Senior Plugs” (top hats, usually as beaten up and weathered as possible, which were traditional senior class garb, while freshmen wore beanies and sophomores wore pork pies), 1902