Next up is the single most amazing thing I have ever made. Also the longest. Pork shoulder that was brined for 12 hours and smoked for a further 12 hours. Brine consisted of a head of crushed garlic, orange juice, salt, msg, 4 limes juiced and zested, 2 lemons juiced and zested. It was then smoked with pecan and mesquite while being basted every 3 hours with the leftover brine.
Made homemade foccacia bread and covered as follow: mustard, pork, cured ham, dill pickles, swiss cheese, mustard.
