|tilly, buddy (my grandfather) and herbie, they all look so cute|
i started by having a talk with the butcher...he got me set up with a 2.5 pound pork butt with the bone in. i decided to do some research...this is actually my second try on this....i did not like the dry rub i used last time....one by michael chiarello....was too spicy for my taste. in the end mostl of my recipes here are adapted from bobby flay.
|a slider size version yummiliscious|
i used the 16 spice rub on the pork and let it sit for a few hours. i turned the oven on at 225 degree's. put the meat into a roasting pan fat side up and let it cook for 6 hours. i made a basting mix from a rachel ray recipe. technically this is a mopping sauce....i put these in a squeeze bottle and every half hour, for the next three hours i squirted the roast with the "mop sauce"
1/2 cup red wine vinegar
1/2 cup of apple juice
1/4 cup of water
next i set out to make the cole slaw ....bobby flay's creamy cole slaw
- 1 head green cabbage, finely shredded
- 2 large carrots, finely shredded
- 3/4 cup best-quality mayo
- 2 tablespoons sour cream
- 2 tablespoons grated red onion
- 2 tablespoons sugar, or to taste
- 2 tablespoons white vinegar
- 1 tablespoon dry mustard
- 2 teaspoons celery seed
- Salt and freshly ground pepper
- get out the food processor and put on the shredder attachment (i had not used it yet...had to watch the dvd to figure it out...i know very lame!) core the cabbage and make the pieces small enough to fit in the feeder....shred the cabbage and then the carrots. in a large bowl mix up all of the rest of the ingredients with a whisk....then stir in the cabbage and carrot mixture. this is a nice mild cole slaw. put it in the fridge
- last is the barbecue sauce...i did a variation on bobbly flay's bourbon sauce but different from other variations i had done....this time i was going for a little spice but lots of sweet.
- 2 tablespoon olive oil
1 medium spanish onion
3 cloves garlic, chopped
1/2 cup of chicken stock
1 cup of ketchup
1/3 cup of water
1 tablespoons chipotle chili powder
1 heaping tablespoon of dijon mustard
1 tablespoon red wine vinegar
1 tablespoon worcestershire sauce
1/4 cup dark brown sugar
3 tablespoons honey
1 tablespoon molasses
heat the oil in a heavy medium sized pot on medium heat add the onion and cook until soft, then add the garlic and cook for one minute. stir in the chicken stock and cooked until reduced. add the ketchup and water and bring to a boil then simmer for 5 minutes. Stir in the remaining ingredients and simmer until thickened stirring occasionally for 10 minutes. this sauce is wonderful and sweet tangy...great with the pork.
- ok now the pork should be done.... temperature should be up to 185-190 degrees with a meat thermometer. let it cool then start shredding with a fork or with your. then get yourself some nice soft rolls and start stacking it on! wonderful! wish i had some of that limeade from bill's barbecue to wash it down!