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   MMMMM----- Recipe via Meal-Master (tm) v8.06   
       
         Title: Mom & Pop Pulled Pork (Nutzie's Pulled Pork)   
    Categories: Pork, Bbq, Herbs, Vegetables, Sauces   
         Yield: 11 Servings   
       
         6 lb Pork butt; bone-in   
     1 1/2 ts Coarse salt   
         1 ts Black pepper   
         3 c  Chicken or beef broth   
         1 tb Liquid smoke   
         4 c  Barbecue sauce; below (opt)   
       1/2 c  Cider vinegar; more to taste   
              Sliced soft rolls; toasted   
              Coleslaw & pickles; (opt)   
      
   MMMMM-----------------------HOMEMADE SAUCE----------------------------   
         2 tb Oil   
     1 1/2 c  Chopped onions   
         2 tb Fine chopped garlic   
         4 c  Heinz ketchup   
       1/2 c  Cider vinegar   
       1/4 c  Firmly packed brown sugar   
       1/4 c  Honey   
       1/4 c  Tomato paste   
         3 tb Worcestershire sauce   
         2 tb Dijon mustard   
         1 tb Chilli spice mix   
              Coarse salt & black pepper   
       
     Heat oil in a large saucepan over medium heat. Add onion   
     and garlic & cook, stirring occasionally, until slightly   
     softened, about 3 minutes. Add ketchup, vinegar, brown   
     sugar, honey, tomato paste, Worcestershire sauce,   
     mustard, and chilli spice. Season with salt and pepper,   
     stir well and let simmer over medium-low heat until   
     flavors meld, about 15 minutes.   
        
     If you like your sauce a bit chunky from the chopped   
     onions, it's ready to go. If you like it smooth, let   
     cool, then puree in a food processor.   
        
     MAKE THE PORK: Set oven @ 350ºF/175ºC.   
        
     Place pork butt in a large pot with a lid. Season with   
     salt and pepper, to taste. Pour broth around pork until   
     it covers about one quarter of the meat. Add liquid   
     smoke. Cover pot and put in oven.   
        
     Bake pork until internal temp registers 190ºF/88ºC on an   
     instant-read thermometer and meat is falling apart, 3 1/2   
     to 4 1/2 hours. Use a fork to pull at pork, and make sure   
     it comes apart easily. Remove pork butt from oven and let   
     it sit in pot 15-20 minutes. Remove from pot, and save   
     bone for Rover. Pour off cooking liquid. Cut fatty parts   
     off meat, then use two forks or your fingers to shred   
     meat into small pieces.   
        
     Place shredded pork in a large bowl.   
        
     Warm barbecue sauce in a small pot over medium heat. Mix   
     shredded meat w/barbecue sauce & vinegar until evenly   
     coated. Taste. If pork could use a bit more zing, add   
     more vinegar, to taste. Season with additional salt and   
     pepper.   
        
     Pile pulled pork onto rolls, or serve it plain with   
     coleslaw and pickles.   
        
     UDD NOTES: Reserve the pork rind/skin for chicharrones.   
     Save the bone for making stock or letting your dog have   
     a treat. Pulled pork may also be used in carnitas or   
     any other non-barbeque laced application you can think   
     of. ENKOY!!!   
        
     Serves 10 - 12   
        
     Recipe by: Katie Workman   
        
     Originally published in The Wall Street Journal.   
        
     From: http://online.wsj.com   
        
     Uncle Dirty Dave's Kitchen   
       
   MMMMM   
      
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