Quote:
Originally Posted by gblowfish
Tonight it's BBQ pork loin and mashed potatoes.
Pork loin in the oven, done slow, 300 degrees for 4 hours, dry rubbed and then sauced in the last 20 minutes. Just plated it, letting it rest before cutting it up.
Tastes moist and great, like baby back ribs without the bones.
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SO just bought one of those. I was thinking about smoking it and then sending it swimming. (Sous Vide) That does look good. I may just put it in the oven....
Are you sure you didn't get that pic off the Internet???
