Recipes For 2006

Pulled Pork Sandwiches

Dry Rub

1 tbsps oregano
3 tbsps black pepper
3 tbsps coarse salt
3 tbsps dark brown sugar
3 tbsps paprika
1 tsp cayenne

Rub dry rub onto a 6 lb or larger pork butt (Boston butt). Wrap in foil. Heat gas grill on one side only to low. Place butt in pan on side of grill that is not heated. Cook for 6+ hours, basting every 2 hours or so with some of the wet mop, until butt reaches 195-200 degrees when done.

Cool, covered, for about 20-30 minutes. Using two forks, "pull" pork into shreds. Put back into baking pan with the juices and toss with your favorite barbeque sauce.

Wet Mop

Make this a day ahead of time.

1 cup white vinegar
1 cup apple cider vinegar
1 tsp. dark brown sugar
1 tsp red pepper flakes
1 tbsp. black pepper
1 tbsp coarse salt

Blend well and store in squeeze bottle