Pig

The latest edition of Southern Living arrived in my mailbox this morning. Well, I guess it arrived yesterday afternoon, but I retrieved it this morning. Before I could get through the Editor's letter, entitled Keeping it Southern, I knew I had something to add to the blog (and yes, I do read the editor's letter. at least in this mag...Eleanor Griffin used to be the editor of the most fabulous Cottage Living magazine until it was discontinued last year. She has returned to Southern Living and I do find that the style of the magazine is much more bright and colorful and fresh than it used to be...the sl of my mom's subscription when I was young always seemed very brown, boring and filled with ads...).
Eleanor's 2nd "fresh way" to help you keep it Southern this summer is to throw away the "tried and true" method of admitting "your favorite barbecue comes from a restaurant and not your backyard." Contained within the magazine is an article entitled "BBQ 101." It "shows you how easy it is to be a backyard pitmaster. Well, his barbeque can't beat ours, and requires no backyard pit (or backyard at all), so here it is.


BBQ Pork
Boston butt (bone in pork shoulder 5-7 lbs)
Preheat oven to 325
Wrap pork in aluminum foil, place in large roasting pan and put in center of preheated oven.
Cook 1 hour per pound. Remove from oven , open foil and cool 30 minutes
Remove bones (they should pull right out) and all visible fat
Chop cooked meat and return to pan. Pour a little BBQ sauce over meat and reheat for 20 minutes

NC Vinegar Sauce
2 c vinegar (half distilled and half cider)
3 T ketchup
2 T brown sugar
4 t coarse salt
1 T Texas Pete
1 to 2 t hot red pepper flakes
1 to 2 t black pepper.
Combine all ingredients in bowl and whisk until the salt and sugar dissolve.
Mix sauce with chopped meat.

Slaw
Chop cabbage finely
Pour NC vinegar sauce and let marinate

I am not about to enter a debate on which is better barbecue...beef or pork. To me, they are two different meals. This method is really yummy and really easy. It can be made ahead and is great to serve to a crowd (we served it at Wilson's baptism lunch a few years ago). My parents often serve it at big gatherings at the lake.



YUM
Sounds like a Memorial Day meal to me!