So the Hubby spent a whole day smokin’ on Sunday and by the end of the night he was too worn out to give me a recipe. So here it finally is!
Again, this takes the whole day. So plan ahead peeps.
FROM THE CHEF:
Smoked Pork Shoulder
Oink Oink Oink
4 tbsp olive oil
2 tbsp salt
2 tbsp sugar
1 tsp garlic powder
1 tsp paprika
1 tsp cayenne pepper
The Other Bits
6-8 garlic cloves
½ cup mustard-based barbecue sauce
If your pork shoulder has its fat layer: score the fat leaving one inch margins between cuts.
Inject the pork shoulder with some garlic! Gently cut down from the top of your pork leaving an inch or two from the bottom. Repeat six times evenly across your pork. Insert garlic cloves into each hole.
Generously apply the rub. If you scored your pork be sure to work the rub into your score marks. Let the pork rest for 15-20 minutes
When your pork has rested, rub ½ cup of a mustard-based barbecue sauce on the pork. This will help the pork to develop a nice crust as it smokes.
This is where it gets a little crazy. You can easily adapt this to fit your situation. As a first a time smoker I will not pretend to be an expert, but here is what we did. Using our smoker we cooked our pork at around 325 degrees for six hours. Shred and enjoy!
What the hell is that?
From my three minutes of research it is a traditional Irish dish. This was new but absolutely delicious and cheap. Mashed potatoes will never be the same.
1 lb russet potatoes
2 tbsp butter
1 clove garlic (minced)
2 green onions (sliced)
½ head of cabbage (rinsed and shredded)
¼ chicken broth
¼ cup whole milk
Salt and pepper
Boil a large pot of water and add salt. Add potatoes after the water has begun to boil. Boil for approximately 10 minutes, or until you can easily pierce them with a fork. When you can easily pierce the potatoes remove them from heat and drain the potatoes and set aside.
Drop the butter, garlic, and green onion into the pot and sauté 1-2 minutes over medium heat.
Add the cabbage and chicken broth. Bring to a boil. Stir occasionally until the cabbage is tender. This should take approximately 10 minutes.
Add the potatoes, add milk and mash. Season with salt and pepper.
Lemon Swiss Chard
½ bunch Swiss chard
1/2 lemon (juiced)
1 garlic clove (minced)
2 tbsp olive oil
Heat olive oil in a skillet. Add the garlic to the skillet and cook until it is fragrant, Add the Swiss chard and toss in the skillet until the Swiss chard is wilted. Remove from heat and toss with lemon juice.
Enjoy all! Be prepared to be tired, fat and happy!