Twas a simple evening, but Sunday evenings usually are.
Went to the freezer the other day and pulled out a package of smoked pork loin. Cubed it, threw it in some hot lard, add a bunch of onion and garlic, and serve with some Frank's Red Hot.
Excellent Minnesota pork, just the right rub, and the hickory was perfect with the extras. This batch came out perfect, but it is hard to screw up great meat.