Jenny Rae writes “Finally getting around to sending some photos of us using our pork share. The pork is amazing, thanks so much!” Below she shares Smoked Pigs Head for winter solstice, freshly rendered lard, and pork chops with fennel.
Smoked pork head
Make a rub (we used 3 TB kosher salt, 3 TB paprika, 1 TB granulated garlic and 1 TB granulated onion)
Apply the rub all over the surface
Cover and refrigerate 12 hours (or overnight)
Put it in the smoker for 12 hours at 250 degrees.