Quote:
Originally Posted by letinsh
My partly to mostly pregnant wife had a hankerin' for barbeque today but not the kind we make here in TX. As a native North Carolinian, it's pulled pork for her.
~4lb Boston butt, my personal dry rub, low and slow in the Weber until 160F internal. Pull it off, cover it in foil, and finish it to ~200F in a 325F oven.
Tried a new sauce recipe I found on the web. Not bad, but a bit thick for this type of thing. Add some coleslaw on a King's Hawaiian bun. Profit.
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Nice work!!!
Those King's Hawaiian buns are also great for hamburger sliders..... (they make little ones that are perfect size)
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