Even when living in a foreign country, the Fourth of July is always a special occasion for us. So we fired up our ugly barrel drum smoker and cooked one mean pork shoulder. We made pulled pork sandwiches out of the finished product which turned out fantastic. This sauce wasn’t perfect for the sandwiches but it still tasted really good. If you make it, keep in mind that most of the flavors won’t come out until it’s cooled – and the shoulder crust will have a LOT of flavor itself from the dry rub. I just wished I had thought ahead a bit more and made some coleslaw too.
Last night we sliced off a few pieces from the roast and made sandwiches again. But we topped it with a different kind of sauce (which I can’t believe I haven’t blogged about yet), a bit of lettuce from our garden and a little mayo. YUM!
We still have a bit left for tonight. I’m thinking about enchiladas with it but I’m not sure there’s enough. At any rate, I see more smoked brisket/pork shoulder in our future. It’s well worth the 5-7 hour wait!