The weekend is here so that only means time to get the house smellin sweeeeet.
Being lazy so the slow cooker is the toy for the day.
I can't walk away from the $2.99 a keg pickled pork when I see it so it is to be the star of the show. Soaked over night in the fridge in water to remove the excess salty brine.
It was a boneless job so removed the netting.
Trimmed off the fat
Put the slow cooker on sear and rubbed some of my dry rub into it and it it went. Cooking with some peanut oil
While it was sealing made up a sauce. Included some of my left over home made BBQ sauce, onion, garlic, challots, yellow mustard, brown sugar, red wine and apple cider vinegar.
Pored over the meat once slightly sealed. Hubble bubble boil and trouble.... now to wait the 8 plus hours to pull it.