Tuesday, April 17, 2012


Cooper fired up the smoker this weekend, smoking his first pork butts of the year.

It's a happy time when we start smoking pork again. The yard smells good, our friends come over, and we all eat too much. And yet, we somehow still end up with tons of leftovers.

On Saturday, we ate our pork the traditional way -
with rolls, cole slaw and Cooper's spicy, vinegar sauce.

But on Sunday, it was time to change things up. So this is what we ate:

Pulled pork, onions (red and Vidalia) cooked over low heat until they're very soft, avocado,
Monterey Jack and a few drops of Cooper's sauce, all on a warm tortilla.

Highly recommended, should you find yourself with an extra few pounds of pork.

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