I made up a batch of the Pantry’s Coleslaw to go with the shrimp and fries. I had some potstickers leftover so I put a fresh scald on them and then remembered to finish off that kimchi that was made a month ago. Made a nice spread.
I’ve been holding a bottle of a mojo marinade for a long time. I finally used it on this pork shoulder. Just poured it into the pan with a bunch of garlic and several very coarsely chopped onions.Poked holes in the meat, shoved in more garlic, and loaded this into a 220° oven all night. I waited till evening because I wanted to make sure that the 12 hour auto-shutoff was disabled. Still going this morning so we’re good, there.Drain the fat and chop it up:
Our peppers are almost done, I do have a few of those little bitty red peppers but the Kroger garden is going to have to do for a while. Winter gets its turn.The mojo sauces are citrus-y sorts of things, I wondered how it would go with a drizzle of habanero orange. I liked it a lot, YMMV.
I like to dredge wings in seasoned flour before frying instead of just plopping them bare into the hot oil. These were done in that manner – sometimes I go full-on egg dip with flour dredge but that complicates things and I’m profoundly lazy.
The sauce is simple enough, melted butter with a locally made hot BBQ sauce in a 1:1 ratio. The sauce I used today isn’t one of the sweet ones so there’s a squeeze of honey in it, too. I tossed the hot wings with the sauce and served them right away.