This is my second time making this recipe exactly as written and it is fabulous! I will say a couple of things to the newbies: If you are sensitive to salt and smoke, put less in (you can add more later, if necessary). I was very happy to hear reviews that talked about defatting and re-adding the juices-that makes a HUGE difference. I wish I had read the review where the cook put gloves on when rubbing the meat before I did that. My hands smell of smoke, for sure.
I am making this for a memorial potluck and am putting a twist on it: I am providing the pig with Cajun coleslaw and King's Hawaiian rolls for the sandwich. Also am providing a good quality BBQ sauce for those who might want the southern variety and slaw on the side.
Another thought, but haven't done it yet is to provide a Kim Chee as a side or part of the plate lunch or sandwich. Anybody??
I believe this recipe to be a great part of a family dinner as well as something to take to a potluck. Made the night before and ready for the next day's evening. Let me know.
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This is my second time making this recipe exactly as written and it is fabulous! I will say a...