Pulled Pork Tops the Requested Birthday Menu this Busy Weekend.

Pork Butt Lazily Slow Roasting in the Smoker.

Our Granddaughter turns 17 this weekend and she has requested this menu for her birthday dinner on Sunday.

Pulled Pork
Twice Baked Potatoes
Creamed Peas
Relish Tray with Homemade Ranch Dip

Triple Layer Red Devils Food Cake

I ordered a pork butt from my favorite butcher Randy Pearson and picked it up Friday afternoon.  He removed the bone, cut our some of the silver skin and fat,  sprinkled in a bit of seasoning and tied it all up for me.  I set it to brine overnight in the following mixture:

Brine Ingredients:

3 C. apple cider vinegar
3/4 C. sugar
1/2 C. Louisiana Hot Sauce
4 C. hot water

Dissolve all of the brine fixings in a large bowl and submerge the pork butt over night.  Cover well with plastic wrap.

Locally Grown Donut Peaches, Nectarines, and Peaches all from Engelbrecht's 4th at the Farmer's Mkt.

Saturday morning I am off to the Farmer's Market in Newburgh.

Next step is Brian is firing up the smoker and putting on the pork while I am gone!  he got it on at about 225 degrees at 10:15 AM.  At around 2:00 PM he took it off a few minutes and wrapped it in foil and returned it to the low slow heat.

I am making BBQ sauce, and here is the ingredients list:

8 Oz. tomato sauce
1/2 C. spicy honey mustard
1 C. ketchup
3/4 C. molasses
1/4 C. balsamic vinegar
1/2 C. wine vinegar
1/2 C. Worcestershire Sauce
1/4 C. butter
2 T. Louisiana Hot Sauce
2 T. lemon juice
1/4 C. brown sugar
1 T. paprika
1 T. Lowery's seasoned salt
11/2 t. garlic powder
1/4 t. Chili powder
1/4 t. black pepper

Bring all ingredients to a boil then reduce the heat to simmer and cook at least 30 minutes.  Store in a covered container in the refrigerator until ready to use.  THIS IS VERY SPICY.  Yield 1 quart.

The Birthday Cake

Meanwhile I baked the often requested three layer Red Devils Food Cake.  Posted under, "Brian's Red Devils Food Birthday Cake" on 8/14/10.

Tonight at 5 PM we took the pork off and moved it to the refrigerator.  Tomorrow I will pull it and add sauce.  It is so much easier and I think better when you handle it if it is cold. I will heat it back up in the oven in a covered casserole with sauce.

Tomorrow I will set the table, pull the all ready cleaned veggies together on a platter and make up a batch of fresh dip.  Then make the twice baked potatoes and it will be dinner for Emily.  Thinking of slicing a bowl of fresh peaches to go with the cake.  We will see how ripe they are tomorrow.  I wonder if a 17 year old girl would rather have some decorations on this cake?  Um?