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.