yes, this is the first "pork loin recipe/idea" I learned when I joined the forum.. I always struggled with moisture content .. then went to Canadian Bacon.. it's a revisit ..A nice spin on a fatty persay!
all over a layer of pork chorizo and Italian sausage..Okay, so I see pepperoni, mushrooms, red and yellow bell peppers, red onion and I'm supposing some cheese in the first pic?
Mozzarella?
EDIT: You added the cheese pic, good.
All wrapped in a weave of bacon.
Sounds good so far, watching.
Sounds great.all over a layer of pork chorizo and Italian sausage..
Hopefully someone can help me answer this question. I'm smoking a pork butt for the first time. I decided to bribe it overnight, but I made the mistake of using apple cider vinegar, as opposed to just apple cider. Has anyone made this mistake in the past? If so, how much does it change the flavor profile?thanks!
I would use a brown sugar based rub . cook it to 205 for pulled pork, add a honey bbq sauce if it still had a vinegar kick to it after it was pulled.. pork can be great sweet.. good luck .Hopefully someone can help me answer this question. I'm smoking a pork butt for the first time. I decided to bribe it overnight, but I made the mistake of using apple cider vinegar, as opposed to just apple cider. Has anyone made this mistake in the past? If so, how much does it change the flavor profile?thanks!