“Those aren’t short strikes from bass,” Paul said. “There are a lot of big bluegills in here. They grab the pork rind just as ...

After the Capocollo, the Lonzino, the Bresaola, the Cacciatorini, the Nduja, the Pancetta, the Mortadella, the Soppressata, ...

Add the pork shanks to the pot and rub in the marinade. Cover and refrigerate overnight, but no more than 24 hours. Preheat the oven to 250°. Remove the shanks from the brine and rinse well.

Meat Church BBQ delivers a zesty lemon pepper pork loin that’s perfect for adding flavor to your July 4th feast.