Cane River Stuffed Pork

It occurs to me that I haven't done a food post in a while. Today, we learn how to make Cane River Stuffed Pork.

We start by finely chopping an onion, then mincing a head of garlic cloves. Dump these in a bowl.

Next, add garlic salt (maybe 2 tsp), black pepper (again, maybe 2 tsp), and a bunch of Worcestershire sauce (maybe a quarter cup). Mix that up.

Take a pork butt (that you hopefully found on sale)...

And cut a 1 inch grid into the fat-side. This grid catches the onion mix.

Using a sharp knife, cut a bunch of holes in that pork butt.

Stuff the holes with the mix you made.

Put the whole thing in a pan, and pour the leftover onion mix on the top. Sprinkle the top of the pork with more garlic salt and pepper.

Throw that bad-boy in your smoker, using oak, hickory, pecan, or mesquite. Let it bump of about 8 hours at around 300 degrees.

If I remember, I will post "done" pics.