This is not a recipe, just a process. Heat your smoker to 250 degrees. Heavily salt and pepper all sides of the pork. Put on the smoker and leave it alone for at least 8 hours. Check it and take it off the smoker when it's 185 degrees.
The first day I make this, I just slice it and serve. It is so moist and tender that it doesn't need a thing. After that, you'l only be limited by your imagination. Here are a few suggestions:
- Hawaiian sandwiches
- paninis with smoked gouda and arugula
- quiche
- pork pot pie
Click on the link to get the recipes.
Enjoy,
Lynn
