PULLED PORK BAR-B-QUE

Developed from John Hines' Easy BBQ Recipe' (thanks John!)
Ingredients:
5.5 lbs. pork Boston Butt Roast
40 oz. bottle, Bulls Eye Bar-B-Que Sauce (or your choice)
Butt's Hickory Smoke Flavor
Texas Pete or similar hot sauce
Water

You know, some things are simply better when they are homemade.

Instructions:
Pre-heat oven to 300'. Slice roast to the bone several times to encourage cooking through. Place in roasting pan, fat side up, and add about one-half inch of water. Bake for six hours, basting with the juices if the fat cooks off entirely. When cooked, remove from oven and allow to cool for an hour. Remove the meat from the bone. With two forks, shred the meat.

*** We've tried something different lately and have used an Oscar food processor to shred the pork. This saves considerable wear and tear on the hands! Precut the pork into approximately 1"x2" chunks. Place in chopping bowl and "burp" the Oscar just enough to keep the shreds large. ****

Add a half-teaspoon of smoke flavor and a moderate amount of BBQ sauce and mix. Add a few drops of hot sauce (to taste) and mix. Refrigerate overnight to allow the flavor from the sauce to permeate the meat. Reheat in microwave and serve with heated bar-b-que sauce and hot sauce on the side.

Makes enough for two meals for a family of four, plus some left over for lunches. It's great on a bun! Incidentally, I've just noticed that BBQ on a bun needs more hot sauce than BBQ served alone. Mark "Cajun Boy" Daigle of the G&L Forum tells me that this is because the starch in the bread breaks down the "capiscum", the hot part of the hot sauce.

I don't know who the heck I'm trying to kid about refrigerating your BBQ overnight. While it does improve the flavor, this stuff is so good it's just about impossible to keep it from disappearing overnight.
Bon appetite!

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