Rubbed a pork loin in Italian herbs, SPG and stuffed with garlic cloves all over. Cooked at 300 on the pit boss for about 4 hours, spritzed with chicken stock, olive oil and vinegar. Wrapped overnight and sliced thin, then warmed in lil stock bath with sautéed spinach and garlic. Toasted some rolls with provolone, hot peppers and enjoyed. A keeper for sure!
by SpaghettiBoy99
1 Comment
Looks delicious! Good work – I’ll have to try this. Definitely need to get a meat slicer.