This week on the F3 Podcast — Football, Fantasy & Food, Erin Frazier and Chef Jonathan Frazier break down Week 18 of the NFL season as fantasy football ends and playoff races come down to the wire.
Fantasy football wraps up with Erin finishing second for the second straight year after a brutal championship week sealed by a disastrous performance from Jared Goff — a reminder of how quickly quarterback volatility can derail a title run.
Spotlight team: the Carolina Panthers.
The hosts dig into the Panthers’ franchise history and where optimism exists moving forward, as Carolina remains a team with a solid foundation despite a Week 18 loss to Tampa Bay.
Pork
4–5 lb pork shoulder (Boston butt), bone-in or boneless
2 tbsp kosher salt
1 tbsp black pepper
1 tsp paprika (optional)
1 ½ cups apple cider vinegar
2 tbsp brown sugar (light — don’t overdo it)
1 tbsp kosher salt
1 tbsp crushed red pepper flakes
1 tsp black pepper
Method (Oven, Smoker, or Slow Cooker Friendly)
1. Season the Pork
Rub pork all over with salt, pepper, and paprika.
No sweet rubs — let the pork speak.
Choose your method:
Oven:
275°F (135°C), covered, 4½–5½ hours
Until fork-tender (internal temp ~195–203°F)
Smoker:
250°F with hickory or oak
5–6 hours, wrapped after bark sets
Slow Cooker (Easy Mode):
Low for 8–10 hours until shreddable
Whisk all sauce ingredients together.
Taste — it should be sharp, tangy, and peppery, not sweet.
Shred pork while warm.
Drizzle sauce lightly and toss — don’t drown it.
Add more at the table.
Chopped pork in a warm serving dish
Soft white buns or sandwich rolls
Extra vinegar sauce on the side
Creamy coleslaw (optional, but traditional)
