pork

I've heard mentions of Soda & Swine before so I was delighted when a friend suggested meeting there for dinner one evening. A short drive later we were on Adams Avenue, ready for a little look-see and taste!

This restaurant is not only a neighbor of Polite Provisions but is a sort of "shared" space. Patrons can order food or drinks from the menu and sit in either area! During dinner it was completely packed. The length of the line varies throughout the night so if you're lucky, you may hit a lull!

With a 15-20 minute wait to order, we were able to ponder the menu a bit. A wide range of options included choice of proteins, cheeses, sauces, and even the meal type, which had sliders, submarines, spaghetti or meatballs! The meats had special names such as "swine" for smoked pork, "hog" for chorizo, "bovine" for beef, "hen" for chicken, "grain" for quinoa, and "banh-mi" for another version(?) of smoked pork. They also had a few yummy sounding sides to select from! Decisions decisions!

One of my favorite things to make is smoked pulled pork sliders. I don't make it that often because it takes quite a lot of time and supervision but it is well worth it. The methods described below is a culmination of techniques I have researched and learned from several forums as well as my own experiments through trial and error. What works for me may not work for others due to the design and material of each smoker box or the heat source such as charcoal, propane, or electric. I'll describe the technical parts of the smoking process that I follow but I will leave it up to you to modify as needed for your setup