Cooked up a 7lb pork butt yesterday, with 1 3/4 lb. going towards PBE's, which left 4 lbs to slice up today. Vac. sealeed 2 lb. and put 2 lbs. in a sealed foil pan along with 1 1/2 C of homemade beef broth, a few flattened garlic cloves, and a handful of giardinara. Cut up 2 yellow squash and 4 zuchinni into 1/8's and marinated in 1 C Italian salad dressing. Put all on pellet grill set at 375F for bout an hour. Served on toasted buns with sauteed onions, and more giardinara and melted provolone cheese. And washed down with several Sierra Nevada Torpedos! Un magnifico!
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