I love pork. Bacon, chops, tenderloin, sausage, you name it. If it comes from a pig, chances are I’ll snatch it up and have my way with it. We don’t eat a lot of bbq where I’m from in the upper midwest, but let me tell ya, move yourself down to Texas for six years and your entire perspective on slow cooked meat will change. I guarantee it. There is a whole world out there beyond the slow cooker pot roast my mom used to make us and I’ve got the bbq stained fingers to prove it.
…