It was a good, old-fashioned, pig-pickin’….courtesy of Brundage-Bone Concrete Pumping Inc.
In the South it would’ve taken place in a clearing of pine forest, accompanied by pickup trucks of all sorts, and some corn likker to keep the chill off.
In North Las Vegas, it took place in a warehouse full of giant, concrete pumping trucks costing over a million dollars apiece, and we passed around coffee and sodas waiting for the porcine beauty to crisp itself into fatback fabulousness.
The guest of honor was a 90 lb. beauty who took over 7 hours to come to temperature (180 degrees). Things were helped along by a giant roasting “box” that utilizes top-down technology in heating things up, and a bunch of big, burly guys whose meat can’t be beat….
John, Kristin and I roasted a pig in our la caja china for our wedding! It’s one of the best pig’s I’ve ever had.
Shor ‘nuf, good buddie! That’s a mighty fine pig pickin’ you have there!
Where’s the slaw?
Where’s the hush puppies?
Where’s the Pistol Pete?
Where’s the sweetened iced teh (iced tea for you Yankees)?
Questions: Was the pork served chopped up and/or sliced? What seasonings and/or hot sauce were added into the pork?
It looks like all you little piggies eat your own …
absolutely liked bumping into your story, thank you for the share!!