Finally tried this today — WHY DID I WAIT SO LONG?!!
This is a creative, interesting, and delicious combination of straightforward ingredients that resulted in B’s raised eyebrows and comments like, “Whoa, this is really good!”
The rub was perfect. The 7-pound bone-in pork shoulder roast (from Safeway, as all Winco’s pork is previously brined- YUK!) cooked 8 hours on high in my big crock pot with 1/4 cup of water to get it started. The barbecue sauce: Kraft’s Bulls-Eye – embarrassing to remember how many years I looked for the perfect recipe for homemade barbecue sauce, and all along what I was wanting was Bulls-Eye. For the rice, I used Herdez Salsa Verde – a staple in our house. Greek yogurt: Fago. Chipotles in adobo: Embasa.
We’ll have this again very soon. Thank you, Milk and Honey!
I’ve been looking for recipes that use smoked paprika and came across this one on twitter from Jennifer Rodda – doesn’t it sound good?! I’ll give it a try and let you know how it turns out.