|Pork Chop & Hambone|
- Dustin Beall
This post is dedicated to Dustin Beall for without him procuring these two beauties we would of indeed never had the biggest barbecue San Vito, Costa Rica had ever seen.
On my very first trip to Costa Rica I was honored to be given the opportunity to help prepare a feast for the town of San Vito. The guests of honor, two pigs lovingly named Pork Chop and Hambone, were slaughtered just days before my arrival.
Knowing I wouldn't be arriving until the morning of the party I sent down some of our S&S brand BBQ spice rub ahead of time so that the meat could be rubbed down the day before. The day of the party I made a batch of our S&S brand Carolina BBQ sauce and coleslaw so that I would be ready for my contribution pork dish, Carolina style BBQ.
|Carolina style pulled pork|
Everyone in town contributed to the preparation of the local pigs. Butts were sent to a local hotel owner to slow cook overnight in his oven. My mother then sat and pulled all of the meat apart for the Carolina style BBQ. Pork chops and ribs were portioned & pork kabobs with pineapple and onion were made to throw on the grill, manned all day by a local coffee farmer. Scraps were sent off to a local restaurant to return to the party as chicharrones. The girls and I made fresh salsa, guacamole and pickled plantains and set out bread, rice and tortillas to accompany all of the different pork dishes. Later on in the day a big batch of chicken legs hit the grill and we had feast part 2.
The party lasted almost 10 hours. Friends, family, live music, food cooked with love and all the beer you could drink :) Kids kicked around soccer balls, people swung in hammocks, new friendships were made and old ones deepened. It was truly a BBQ Pura Vida and no doubt the biggest celebration the town had ever seen.