Piggies

Every good and true Southerner has his or her favorite barbecue joint. And naturally, an opinion on the best style of barbecue and the best kind of sauce (or rub, as the case may be).

I'm a fan of the western style of North Carolina barbecue, although, being from Tennessee, I have a real soft place in my heart for a Memphis dry rub. Of course, a rub is only good on ribs and chicken and I do prefer a good pulled pork sandwich any day to ribs.

So, I thought I'd try my hand at making a little pulled pork for supper tonight. We have soccer practice at 6:30, so I wanted to try something I could throw in ye olde crock pot and have waiting for us when we got home. Here's the recipe I'm using, although, I added my own enhancement by using a dry rub on the pig before throwing it in the cooker. I just don't know how non-smoked pork will turn out, so I thought it would probably want a little extra seasoning.

We'll see.

But right now my kitchen smells pretty good, y'all.