|We buy the whole butts and have the butcher remove the bone and excess fat. We season them and smoke at 225 degrees. Low and slow is the formula.|
Note: If a smoker is not available simply roast in an open flat pan at 225 degrees F. in your oven for 6 hours to start the process for melt in your mouth BBQ. Place another pan of water, wine, or beer in the very bottom of the oven with cut up citrus and onions to provide moisture in the form of humidity in the oven.
Remove the butts and wrap tightly with aluminum foil. Be sure to either place the wrapped butts in another pan or cover a pan they are in with secure tight foil. The meat will give off quite a bit of liquid now and you do not want a big mess. Place into the oven or back out on the smoker at 225 degrees F. for another 4-6 hours. It will depend on the weight and volume. As long as you have the meat tightly and securely wrapped it sshould not dry out.
|Cold and ready to pull apart, thus "pulled pork."|
|Ready to eat and relax the work is done when serving this BBQ.|
The potato salad recipe is given at the following link. thehiddenpantry.blogspot.com/2011/02/creamy-potato-salad-and-cream-cole-slaw.html
As is my creamy Cole Slaw recipe plus more pictures.
|If you cook the potatoes with the skins on then peel they do cot get mushy and fall apart as easily.|
For this much dressing I used 1 quart of Hellman's mayonnaise, 4 tablespoons of Dijon mustard, and 2 or 3 tablespoons of sugar. I also thinned the dressing with about a cup of buttermilk. Whisk together and pour over the salad fixings. Season well with salt, pepper, and a bit of celery seed, tasting until it is just right!
|Everyone loved the "CANDY BAR."|