Here is another recipe. Sorry if y’all are getting tired of recipes on this page, but I’m on a mission. What is this mission? To find recipes that my family likes and that are gluten-free so that my oldest can eat with us. I’m also trying to find simple recipes that the five year old will eat. Finally, I’m trying to find recipes that can be made on my budget and that (hopefully) will last for several meals. That is a lot to ask of a recipe, don’t you think? :) This recipe is great. We had it over the weekend. Leftovers made into yummy sandwiches. Ingredients: 1 whole pork butt Pork rub 1/4 cup black pepper 1/4 cup paprika 1/4 cup turbinado sugar 2 tablespoons salt 2 teaspoons dry mustard 1 teaspoon cayenne For rub: mix all ingredients in a bowl. For pork: Rub pork with rub. Place in Plastic bag and refrigerate overnight. Take out pork and re-rub. Roast on rack uncovered in oven at 275 degrees until falling apart tender. It will take 7-8 hours, the internal temperature of the pork when done should be between 195 and 200 degrees. Pull pork into pieces, toss with sauce. Vinegar Hot Sauce 1 cup cider vinegar 1 tablespoon brown sugar 1 teaspoon salt, to taste 1/2 teaspoon ground cayenne pepper 1/2 teaspoon ground black pepper A few notes: 1. The pork butt has some fat, but the resulting pulled pork will not. It will get a yummy burnt-looking crust after a few hours, (leave it in there until it is the right temperature!), and the fat will melt away. The pork will just about pull itself when you get it out of the oven. 2. I used surgical type gloves for the rubbing procedure. Because I wear contact lenses, I wasn’t taking any chances with that cayenne pepper. 3. Next time I make this, I will use my rack, but I will substitute a throw away roasting pan. Less clean-up. Totally worth the extra dollar for the pan. 4. Use the vinegar hot sauce sparingly if you don’t like hot stuff. But please do make it and use it in combination with your own bar-b-que sauce if you make the pulled pork. It is great. It really adds a nice moisture to the meat. We added it to leftovers before re-heating them and it was really good. 5. Not only am I making this again, I’m buying a bigger roast and freezing leftovers next time — if there are any leftovers. Enjoy.

May 11, 2005 by | 1 Comment