Ale, Maple, and Garlic Pork Shoulder with Crispy Skin & Grits (or sandwiches)




The epitome of low and slow this butt takes 18 hours of basting in the oven to turn out fall-apart tender on the inside. I’m sorry I can’t create more skin and I hope you get some!

We use grits from a north Georgia gris mill. They’re a bit larger than normal and have a great flavor.

If you prefer to build sandwiches, they come with buns and a fennel & garlic mayonaise.


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