About 6 hours in my smoker with pecan wood only, after one load of charcoal to get things going. They got another 3 or 4 hours in a low oven after that.
We served this with an ancho pasilla cream sauce to our guests as part of my birthday bash. More stuff to come!
And when he says WE served it to our guests, he means HE served it while I stayed out of the way and did things like lighting candles.
I've never seen such a madman in the kitchen. He gets into a zone and you gotta give him room to explore the vast depths of his art. It's beautiful to watch.
Julie is the hostess with the mostest, which is an equally important job when you're throwing a really good party. Look at the fancy table setting, and how relaxed they all were!
Re: Ana's comment on the post below-- You better start crawling, Ana. It's just about gone! It was glorious- uber smoky, and tender as all get-out.
Thanks, John. I'm assuming you're talking about the pork!
Those babies belong here.