Ladies and gentlemen.  I gots the fever.

Barbecue pulled pork.

Can’t stop.

Won’t stop.

I blame it on Midwood Smokehouse, my favorite barbecue spot in town, which I frequent at LEAST once a week.  I bounce back and forth between the pork cuban (authentic Cuban bread, hickory smoked pork, thinly sliced ham, Swiss cheese, and dill pickles… I die!) and the pork and brisket tacos.  And when I’m lucky enough to have some meat leftover, I make barbecue pulled pork omelets the next morning.