baked a Boston butt while we were out fishing. I'm talking low and slow...all day long. When we returned to the cabin, I had a deep aluminum pan full of glorious broth, which I poured up and saved. We had quite a bit of the shredded pork left over so we knew pork dumplings would be on the menu one night this week. There are no specific quantities to add, it just depends on the broth quantity.
Andy grilled some garlic bread and it was perfect. Typically we will fix some hoe cakes, but this was a nice change.