With a wheat berry/blue cheese/dried tart cherry salad.

I was lucky to get a sample of a new spice blend from our friends at the Spice House – an upcoming addition to their “Chicago Neighborhoods” group called Hyde Park Seasoning.  While I don’t know what exactly its components are, one taste of its delicious balance of savory and sweet with a bit of spice, and I knew this would be a great grilling rub.  Today we had pork shoulder which I had liberally rubbed with the Hyde Park Seasoning and begun on the grill over indirect heat.  I then transferred it to a low oven for a slow roast for about three hours, until it was falling apart.  I made the barbeque sauce with Maker’s Mark, molasses, and brown sugar, among other things, and added an additional tablespoon of the Hyde Park Seasoning. Delicious (if maybe a bit boozy!).

Look for the Hyde Park blend, hopefully soon, at the Spice House.