It does appear that my menus can be majorly driven by what's on special at Harris Teeter. With a mix of whatever might be the target of a palate's hankering.So put the Boston Butt pork shoulders on a half-off special, and the desire to whip up another batch of indoor pulled pork barbecue takes control. This is the recipe that I tried once before, back in early February when there was snow on the ground, to mighty good result. What makes it work is the spice rub, as pictured here on the right, and the cooking time, which is long and slow.
But what comes out of that oven is a pure treat and, to my tastes, darned close to what a North Carolina barbecue restaurant might be serving up.
Here's the run-down. Let's start with the prepped pork portions, after I had deboned them and rubbed them down with smoked mustard and the spices in the picture above:
Mind you, the spice rub occurred after the pork had soaked in brine for a couple of hours. The cooking then occurs in two stages: first, all wrapped up in foil to trap the heat and steam and to make it tender (that's a 3-hour roasting); then an hour and a half uncovered, to sear the outside and get a good tasty crust:
Get some good white wheat buns and add a side of blue cheese coleslaw, and you've got a great casual meal suitable for a healthy gathering of seven eaters, including good friends Jay and Tracy Brown who came over from Raleigh for dinner and the evening's outdoor movie night showing:
Update: In the blur and rush to plate these dinners for a larger gathering of folks, though, I did not snag a picture of the Sunday evening plate of food. The following picture is from Monday evening's left-overs, with the addition of some fresh-baked heartland sunflower bread from the bread machine:
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