Acres and acres of Hawg!

Saturday morning, nine in the AM and I'm elbow deep in hog, yes you heard it right. My companies annual picnic is Sunday and I have volunteered my time in order to glean whatever deep Alabama BBQ knowledge I can from one Ben Kahn whilst preparing pulled pork for 200+ people. Ben is a Southern gentlemen and the only Jewish BBQ king in existence. The pork butt is trimmed and rubbed down with some highly secretive concoction, then onto a low heat-smoke laden grill. After approximately 9 hours, a nasty grease fire, some stubbies of Sessions, lots of sweating, and a damaged ankle (don't ask), we found ourselves nervous for the results, tired, and not really wanting to hand shred over 60 lbs. of the most unctuous, hot and rich pork I have ever laid my eyes on. But we endeavored still, bent over a table sweat constantly threatening to roll off our noses and into the porcine bounty. We finished around 7 PM with five hotel pans of the best pulled pork in the city. The proof came the following day after another long day of putting on a traditional BBQ picnic for 200 of our employees and their families; the compliments flew fast and furious from all cultures and palettes.