Monday, July 13, 2009

4th of July Continued

We were lucky enough to be invited to celebrate not just the 4th of July, but the 50th Birthday of three of our neighbors. The work for the feast started at 6:00 in the morning with the smoker being lit and the whole pig started it cooking journey. The night before the pig had been seasoned with a dry rub, and rather than mop the pig, its own juices were used to keep the meat moist. When I got back to see the progress at 11:00 the pig was well on its way to being done. The pig was cooked for a total of eight hours and the end results were delicious. The pig was removed from the heat and fat, skin, and bones were removed to create a southern style pulled pork that was served with a Carolina style sauce and a regular barbeque sauce. For those who have not ever had a Carolina style sauce with pulled pork, I recommend that you try it. It is very simple to make, take some hot sauce, a tiny bit of ketchup, red pepper flakes, and cider vinegar. Mix all together and smother the pork with the sauce. The best way to eat this type of pork is on a bun with coleslaw. That is exactly what I did with the delicious meat and I must say that I enjoyed every bite and am very thankful for all the work that my neighbors put into to getting the pig, the smoker, creating the rub, waking up early and staying up late, and most of all sharing this great 4th of July feast with all of us. I hope that everyone got some great cookout food on the 4th, next year we are looking forward to a trip to St. Michael's and partaking in the festivities there while attempting to cook out on the boat.

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