How To Make Roast Pork Shoulder with Sorghum Baked Peanuts & Pickled Okra - Best Recipe | Charleston
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Ingredients
- 2 Tbs. kosher salt
- 1/2 Tbs. white pepper
- 3 lbs. boneless pork shoulder
- 1/4 cup sorghum
- 2 Tbs. cider vinegar
- 3 Tbs. Dijon mustard
- 1 tsp. hot sauce, preferably Frank’s
- Olive oil
- 2 qts. barbecued baked peanuts (recipe follows)
- 2 pts. pickled okra (recipe follows)
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