Southern BBQ

I mentioned in my first post that I intended to occasionally add a bit of Southern flavor to this blog through the discussion of food and drink.  After having spent much of the night smoking pork butts for an All Saints Day celebration at church today, I decided that this was an opportune day to depart from our discussion of clothing. 

There is no food more Southern than smoked pork.  I'll share with you my method for preparing pulled pork sandwiches.  First inject a Boston butt with pineapple juice.  Then slather the butt with yellow prepared mustard.  Sprinkle all surfaces of the butt generously with a spice rub (see my recipe below).  Smoke at 250 degrees using a mixture of hickory and apple woods until the pork butt reaches an internal temperature of 205 degrees.  Wrap the butt in aluminum foil and then in an old towel.  Placed the wrapped butt in a small cooler for at least an hour.  Unwrap the butt and shred the meat with your fingers.  Place the meat on a cheap hamburger bun and coat with sauce (see recipe below).  Serve with cole slaw, baked beans and sweet tea.

PORK RUB

4 TBSP paprika
1 TBSP sea salt
1 TBSP celery salt
2 TBSP sugar
2 TBSP light brown sugar
1 1/2 tsp  chili powder
1/2 tsp black pepper
1/2 tsp white pepper
1/2 tsp cayenne pepper
1/4 tsp cinnamon
1/4 tsp granulated garlic
1/4 tsp dried oregano

SPICY MUSTARD BBQ SAUCE

1 cup yellow prepared mustard
1/2 cup sugar
1/2 cup apple cider vinegar
1/4 cup light brown sugar
2 TBSP chili powder
1 tsp black pepper
1 tsp white pepper
1 tsp cayenne pepper
1 TBSP hot sauce
1 tsp soy sauce
2 TBSP butter

Add all ingredients (except soy sauce and butter) to a small sauce pan.  Cook over medium high heat, stirring occasionally, for about ten minutes.  Remove from the heat and add soy sauce and butter.  Stir until smooth.