Friday, July 20, 2012

Peterson Porky Pork

Ever heard of mudbutt? Apparently, when you eat pulled pork you get what's called mudbutt. If you have that fear, please give this recipe a chance. No mudbutt in the Peterson household!

You will need to make three different recipes-- BBQ sauce (the BEST recipe EVER!!!!), pulled pork, and coleslaw.

BBQ Sauce: This is true hickory flavor. I use it for ribs, chicken, name it. It can be frozen too! This makes a lot of sauce, but can be cut in half.

2 C ketchup
2 C tomato sauce
3/4 C red wine vinegar
1/2 C unsulphured molasses
2 T butter, cut in small pieces
4 t hickory flavored liquid smoke
1 1/4 C brown sugar
1/2 t onion powder
1/2 t garlic powder
1/4 t chili powder
1 t paprika
1/2 t celery seed
1/4 t ground cinnamon
1/2 t cayenne pepper
1 t salt
1 t pepper

Over medium heat, mix all wet ingredients and then add dry ingredients. Bring to a boil and reduce heat to a simmer for at least 30 minutes. Stir occasionally.

Pulled pork: All you need for this is the amount you feel you want to serve. Get a Boston pork butt that looks good and cut it into chunks...halves or fourths depending on the size. Mix half of the sauce from above and cook in a crock pot on low for 8-10 hours. I like cooking it a day in advance so that I can scoop the fat off the top in the morning. Save the extra sauce for later by freezing it or put some in a bowl in case people want to add more sauce to their sandwich!

Coleslaw: Now I have searched high and low for a good coleslaw. I think I may be looking still. However, this one I use is pretty decent. Prepare it a few hours before you are going to serve the pulled pork so it can be nice and cold.

1 bag coleslaw mix, (I like to chop mine smaller sometimes)
1/2 C mayo
3 T canola oil
1/4 C sugar
1 T cider vinegar
1/4 t salt
1/2 t celery seed
1 t onion powder

Mix all ingredients except coleslaw and whisk. Open coleslaw bag, chop if desired, and pour into a serving bowl. Pour slaw mix over top and toss to coat. Refrigerate for 2-3 hours, and toss again before serving.

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