We have a brand new tow-behind smoker from Northern Smokers near Philadelphia. We then fired it up for the first time for a two-day pig roast with our friends at Blue Barn Cidery in Hilton.
Each dinner had roast pork, coleslaw, beans and cornbread. Chef Kevin had the inspired idea to serve the pork on a thick slice of Texas toast, which of course is a nod to Country Sweet. It softened perfectly with the au jus.
We also got to try the Pineapple Jam cider and if you like Jostaberry or the other Blue Barn ciders, you’ll want to try it. We had strawberry shortcake on special and it paired perfectly.
We’ll fire up the smoker again throughout the summer!