So, I am planning on cooking some pigskit from Porter Road in a few weeks plus pulling out some already cooked pork butt to serve. Tacos and sandwiches will be on the menu.
What else would be good to do with pigskit? Either sides or preferred way of serving pigskit?
It really is just a super small hunk of pork, with brisket consistency. I smoked some black eyed peas or pintos in a small cast iron pot for a couple of hours along with the last one I smoked. This will be sliced, so is a nice change up from your pulled pork.
I recommend just slicing across the grain, like you would with beef brisket. It shrinks up a good bit, so that 2 pound piece of pork will probably be about 1.25 pounds or so post cook. Since its really a flat, I would think about wrapping once it has some bark.
Scotch: Current favorite- The Arran (anything by them), Glenmorangie 12yr Lasanta, sherry cask finished. The Balvenie Double Wood, also like Oban 18yr, and The Glenlivet Nadurra (Oloroso sherry cask finished) among others. Neat please.
About meReal name: Aaron
Location: Farwell, Michigan- near Clare. (dead center of lower peninsula)
Occupation:
Healthcare- Licensed & Registered Respiratory Therapist (RRT) at MyMichigan Health, a University of Michigan Health System.
Late to the show, but I just pulled a Porter Road pigsket out of the freezer, looking to smoke it Weds afternoon when I start my holiday break. Have you done yours yet?
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