Pulled TL out of the freezer. Rubbed with some of Big Dicks Oink it. And cooked for about 2 and a half hours at 140. Seared it all over then made a pan sauce with the juices and some wine and shallots. Served it with some mashed maple sweet potatoes and some sautéed spinich with garlic and red peppers
Pretty good for a relatively easy meal. Pork was juicy but coulda used a bit more rub when i seared it.
Sent from my SM-G930P using Tapatalk
[attachment deleted by admin]