This recipe, which I first was introduced by my dear culinary friend Alexis, will wow your taste buds and leave you wanting more. I recently made this pork dish up in Lake Tahoe for my ski house. I paired it with an Italian style baked mac and cheese. Delicious!!!
As recommended by Alexis, when making this dish use a 5 lb pork shoulder. To the rub add a heaping teaspoon of paprika and ground clove. If you are really feeling creative add a teaspoon of nutmeg. Marinate the pork at least for 24 hours. You'll know the pork is done when it shreds easily. The leftovers, if there are any, make for great pork sandwiches served with a slice of avocado!
3 comments:
Oh, i have had that mac and cheese before and it made me happy all over. I'm sure that Alexis puts extra nutmeg on her pork. I know she loves it!!!
Haha you guys are so cute! YAY for multipurpose rubbing! You're just going to love that Dutch oven...
Nutmeg might even go on that mac n' cheese... Just sayin'. :-) It sure was good, Chef!
Btw, spotted some nutmeg-flavored moonshine this weekend. Couldn't get a taste, but hmm...
Hey, I think that link is broken just FYI...
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