New to the Newsom's table this smoked pork is fast becoming a favorite alternative to standard pulled barbecue. Southern Smoked Peppered Pork is a fresh pork cut, semi bone-in, prepared with a special pepper mix rub featuring coarse ground black pepper.
Fresh pork slow smoked to perfection on a hickory pit, this peppered cut (not to be confused with our barbecue "preacher" ham) can be reheated for sandwiches garnished with onion, dill pickle slices or barbecue sauce, or it can be a main course meat served with your favorite vegetables.
A tender meat, it holds a mild smoky flavor -- that old-time flavor that you have been missing.
This is a nitrate-free product.
While this cut of meat produces approximately ten or more servings, it is small enough for easy storage in your refrigerator. The meat is best stored in foil, not plastic, after cutting open the vacuum packaging. It can be refrigerated for up to two weeks in foil.
A new way to savor smoky pork flavor. . .