So with the Cider and Pork Festival and BBQ Comp on this weekend and me not being able to make it, I thought I would cook up my own Pork on Sunday as I have the folks coming round, grabbed a Pork Scotch from The Beef Shed after work;
Went up to my folks for dinner then came home and knocked together a quick brine for it to sit in till Sunday morning;
I am thinking Weber Kettle with a mix of Kingsford Applewood and Hickory Briquettes for flavour and Heat Beads because they just keep burning, eventual plan is to take to slicing so we can have Pork and Gravy Rolls with Coleslaw and Chipotle Tabasco Potato Salad as sides.