Was moving a little slower than usual yesterday so I did a pork pozole on the smoker. Mostly to get some crisp fresh air outside and also to impart some smokiness to it. Turned out really well. I ground up some annatto seeds to give it a deeper red/orange color and may experiment with it in my bbq rubs as well. It doesn't really impact any aroma or flavor, but works as a natural food coloring.
Chicharrones as a garnish FTW
