|Ripe bananas||6 Medium|
|Pulled pork||2 , smoked|
|Hot sauce||12 Ounce|
|Green onions||2 (green onion flowers slit green onions leaving attached at the bottom)|
You need to do a dry rub and smoke that blade in pork butt for about 12 hours. * I'll post a separate recipes for this serious smoked pork butt and Inner Beauty Hot Sauce and link them here!
Now when the pork butt is smoked, let it sit for 30 minutes with a tin-foil tent to allow those magic juices to settle in to the yummy tender meat. We usually either start the smoker going around midnight for an early afternoon feast the net day, or at 6 AM for an evening get together-and whether you plan on company or not-well when they smell this they will be breaking down the door.
Now pull the strands of meat apart with a fork-actually they be falling off!
Just before you want to fill those grilld bananas-fry some of the pork on the griddle on the que to crisp it up a bit.
While doing this place the unpeeled bananas on the grill-they ill quickly grill and become a bit soft, and yes the skins turn black-but not to worry this is just perfect.
You take a grilled banana, slit it down it's stomach but leave the stem and end intact. Now kind of smoosh it together to allow it's steaming goodness to be exposed-this is where you pile on a heap of just slightly crisp smoked pulled pok.
Now for the crowning glory-drizzle generously some Inner Beauty Hot Sauce over the meat. Be ready for the raptures from all who partake of this heavenly meal of salty-hot-sweet heaven!