Smoked pulled pork sandwich, with coleslaw, and pickles

Smoked Pulled Pork Sandwich

Pork belly bites, with BBQ sauce, and pickles

Pork Belly Bites

Fried sausage, with waffle fries, and beer flight

Fried Sausage

Cobbler

In a small bowl, mix together smoked paprika, brown sugar, garlic powder, onion powder, black pepper, and salt to create a dry rub.

Prepare the Rub

Rub the mixture all over the pork shoulder, ensuring it's well coated. Let it sit for at least 30 minutes, or refrigerate overnight for more flavor.

Season the Pork

Preheat your smoker to 225°F (107°C). Place the pork shoulder in the smoker and smoke for about 1.5 hours per pound, or until the internal temperature reaches 195-205°F (90-96°C).

Smoke the Pork

Once done, remove the pork from the smoker and let it rest for at least 30 minutes before shredding.

Rest the Pork

Using two forks, shred the pork into bite-sized pieces.

Shred the Pork

In a bowl, mix the shredded pork with apple cider vinegar and water to moisten. Adjust with more vinegar or water to taste.

Mix with Sauce

Serve the pulled pork on buns, topped with coleslaw and pickles.

Prepare the Sandwich

pork shoulder

smoked paprika

brown sugar

garlic powder

onion powder

black pepper

salt

apple cider vinegar

water

buns

pickles

Preheat your oven to 150°C (300°F). Cut the pork belly into bite-sized cubes.

Prepare the Pork Belly

In a large bowl, combine the pork belly cubes with salt, black pepper, garlic powder, and onion powder. Drizzle with olive oil and mix well to coat.

Season the Pork Belly

Place the seasoned pork belly cubes on a baking sheet lined with parchment paper. Bake in the preheated oven for about 2 hours, or until the pork is tender and the fat is rendered.

Bake the Pork Belly

Remove the pork belly from the oven and increase the temperature to 220°C (425°F). Brush the pork belly bites generously with BBQ sauce and return to the oven for an additional 15-20 minutes, or until the sauce is caramelized.

Glaze with BBQ Sauce

Remove from the oven and let cool slightly. Serve the pork belly bites with pickles on the side.

Serve

Pork belly

BBQ sauce

Pickles

Salt

Black pepper

Garlic powder

Onion powder

Olive oil

In a large skillet, heat the oil over medium heat until it reaches 350°F (175°C).

Prepare the Oil

Carefully add the sausage links to the hot oil. Fry for about 5-7 minutes, turning occasionally until they are golden brown and cooked through.

Fry the Sausage

Remove the sausages from the skillet and place them on a paper towel-lined plate to drain excess oil. Serve hot with waffle fries and a beer flight.

Drain and Serve

Sausage links

Oil for frying

Preheat your oven to 350°F (175°C). In a large bowl, combine the sliced peaches with 1/2 cup of sugar. Let it sit for about 10 minutes to release the juices.

Prepare the Peaches

In a separate mixing bowl, whisk together the flour, baking powder, salt, and the remaining 1/2 cup sugar. Gradually stir in the milk and melted butter until just combined.

Make the Batter

Pour the batter into a greased 9x13 inch baking dish. Spoon the peach mixture over the batter, including the juices. Do not stir.

Assemble the Cobbler

Bake in the preheated oven for 40-45 minutes, or until the top is golden brown and a toothpick inserted in the center comes out clean.

Bake

Allow the cobbler to cool slightly before serving. Serve warm with a scoop of vanilla ice cream on top.