Pulled pork will be on the menu tomorrow, but we're having it at the inlaws, so I've got to cook it today. I got a ~5lb pork shoulder, but thought that that would be a bit much (there are only 4 of us eating), so I split it into two.
The one on the left was rubbed and ziplocked with something I found in a mason jar in my pantry, labeled in my handwriting "Smoker BBQ Rub." God only knows when I made it or what recipe I was following, but it tasted fine, so.
The one on the right I decided to do with a Szechuan rub. I'm in Asia, why not? I'll make a sauce for it later.
For the first time, I decided to add baked beans to the meal. I found a recipe online that was using canned baked beans as a base, but those aren't available here (I'd have to go up to Kyoto, I think) so I got some kidney beans and what I'm fairly sure are Navy beans, but the import food store only stocks beans from Poland (?), so I'm not positive.
The recipe I found has dark rum in it, which sounds interesting, so I've got the beans set up to do the drip-catching:
And we're off, see you in a few hours!
The one on the left was rubbed and ziplocked with something I found in a mason jar in my pantry, labeled in my handwriting "Smoker BBQ Rub." God only knows when I made it or what recipe I was following, but it tasted fine, so.
The one on the right I decided to do with a Szechuan rub. I'm in Asia, why not? I'll make a sauce for it later.
For the first time, I decided to add baked beans to the meal. I found a recipe online that was using canned baked beans as a base, but those aren't available here (I'd have to go up to Kyoto, I think) so I got some kidney beans and what I'm fairly sure are Navy beans, but the import food store only stocks beans from Poland (?), so I'm not positive.
The recipe I found has dark rum in it, which sounds interesting, so I've got the beans set up to do the drip-catching:
And we're off, see you in a few hours!
