Cooked the pork this afternoon. Made the chili sauce too. I am starting to realize what genuine chile is. The sauce consists of dried chilis that you split,stem, and remove the seed. Then put in the blender with other spices and "pork fat". I know you fellows from the south are well aware of this, but I'm a MNFO that was raised among scandanavians. Their idea of seasoning is butter.
The sauced pork is in the fridge. The steamers are washed up and sitting on the stove. The morning will bring fun.
Oh yeah, I made pecan pralines this morning. Let the stuff cool a little too long. The first ones looked real purty, but most of them had a rugged edge because they had cooled too long before dropping them. They still tasted fantastic. A sugar addicts dream.