We usually stick to the typical script of chili, nachos and wings. Last year we made two Bobby Flay recipes, his Lamb Chili and Chipotle Wings. Oh, Bobby. I love your flavours. This year, we decided to step it up a notch, we wanted pulled pork, regardless of the -8 degree weather. I went to the St. Lawrence Market North Farmer’s Market and got a 5 lb pork shoulder to smoke on our bright blue charcoal barbeque. We dry rubbed the shoulder and let it get delicious overnight in the fridge. Using a mixture of hickory and mesquite wood, we smoked the shoulder for 6 hours until it was fall-apart delicious. In our house there is a battle about creamy vs. vinegary coleslaw, but creamy won out today and we topped our tangy meaty sandwiches with a creamy brussel sprout and cabbage slaw. If only every Sunday was Super Bowl Sunday.