New Years Day Pork collards and hop n johns

[Hamilton Barnes]

New years day I cooked a 6 lb pork butt with my standard dry rub cooked at 250 for about 10 hours on my drum with stubbs and pecan wood. I made a yellow mustard sauce and a red sauce to go with it. My girlfriend cooked (indoors) collards with ham hock and hop n johns, which is a low country South Carolina dish with black eyed peas (cooked with ham hock) white rice, and tomatoes. I also made cornbread with corn in the bread on a CIS.

enjoy-- btw got this butt on sale at Kroger for 1.37 per lb

 

[Garry W.]

Looks great! I really like your UDS as well

 

[Tony R]

The bark looks great!!!

 

[Paul Kastner]

The UDS keeps on cranking out the hits

 

[Bill Schultz]

A classic fabulously done meal, would love a BIG plate of that

 

[russ olin]

Wow those barrels work well, don't they? Very nice.

 

[Dwain Pannell]

Nice Southern New Year's Day meal there. I served the same meal (except replaced the greens with smoked cabbage).

 

[Gregory R]

Super good looking meal!! Well done!!

 

[JSchlegelmilch]

Looks great! Did you chop the pork? I usually pull but a friend introduced me to chopped and it is good stuff!

 

[R. Hutchins]

Here's my New Year's day meal. The top pic is a pork tenderloin in a crock pot slow cooker, wrapped with rosemary and seasoned with thyme, salt and pepper and cooked with granny smith apple chunks seasoned with brown sugar and cinnamon. The bottom pic is collards and kale. Of course the other one is black eyed peas. The peas and greens were cooked with smoked ham hocks. I also made a pan-cooked cornbread on the top of the stove that is not pictured. The second pic is a close up of the pork tenderloin.

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[MikeD125]

Nice looking meal!