for canada day, we kinda went all out.
i’m not going to give you a whole lot of preamble, but we slow roasted a 15lb bone-in pork shoulder for 24 hours.
so, there’s that.
we also let it brine for 24 hours before cooking.
aaaaand we butchered the pig ourselves.
so let’s just say it was a real farm to table meal so to speak.
i’ll let the pictures tell the story…
brine for 24 hours.
homemade spice rub and injection.
ready for the oven.
after 6 hours.
after 15 hours.
finished product after 24 hours at 200 degrees.
and then we let it cool for an hour and removed the fat cap and shredded the pig into a mountain of deliciousness.
we served it up with 3 bbq sauces. a mustard based south carolina sauce. a vinegar north carolina sauce. and a more classic looking kansas city bbq sauce.
and then we chowed down with some delicious cornbread & coleslaw side dishes.
everyone like their bbq different.
this first plate is mine. i poured the vinegar sauce all over the pork and then did a side of mustard and classic bbq sauces and dipped as i ate.
this second plate is moonbeam’s. she made 4 piles, one plain and one with each of the 3 sauces to taste them all appropriately.
and then jules made hers into a cornbread sandwich. which, frankly, i can’t fault a sister for.
the winners were the two homemade sauces, north & south carolina.
the bottled sauce was the least favourite even though it was a tasty one.
the pork itself was incredible. so tender and roasted to perfection.
and as an added bonus, it made my house smell magical for 2 days.
it was the first time i’d ever cooked something for that long and wow. what results.
part of me was a bit nervous about the whole endeavor… leaving the oven on overnight, what if it overcooked and dried out ect… but it turned out absolutely perfect.
and now i shall be eating pork leftovers for the next week. and that is in no way a complaint.