Recipe(tried): Alabama Pulled Pork Barbeque

Okay, June here is the deal. DH usually smokes this slowly in our smoker outdoors because we love the smokey flavor that it provides. This recipe came from my neighbor who lived across the street from us when we lived in VA. It is her mother's recipe and is an Alabama pulled pork recipe which, as I understand it is spicier than Carolina pulled pork and I will tell you this sauce is HOT!! I usually use half the amount of Tabasco called for and it is still plenty spicy for DH and myself so - fair warning has been given regarding the sauce:-)!! Also, her mother did make it in the oven but the directios just say to roast until well done. That's helpful! Anyway, Betty Crocker says to roast it at 325 degrees F for 45 to 50 minutes per pound or until a meat thermometer registers 185 degrees F. However in How to Cook Everything by Mark Bittman ( a much more recent book than my Betty Crocker cookbook), he says to roast it at 350 degrees F for about 3 hours, (for a 4 to 7 lb. pork shoulder) turning every 30 minutes or so, and basting with pan juices, until it is well done and the skin is crisp. He says the internal temperature should be at least 150 degrees F, but no more than 160 degrees F. He also says that the meat should be so tender that cutting it into uniform pieces is almost impossible; rather whack it into chunks (which is exactly the way you want it to be. So, I guess the dilema is who to believe. After you make it, I would love to know which method you used and how it turned out. Good luck, June. I hope you and your DH enjoy it. I'm on my way out to buy ours for tomorrow :-)

Alabama Pulled Pork Barbeque

6 lb. pork shoulder roast or Boston butt roast

Roast meat in oven until well done. Cool and remove all fat and bone. Shred or slice and soak in the following sauce overnight.

Sauce:
3/4 stick oleo (margarine)
1/2 c. minced onion
1 clove garlic, minced

Cook onion and garlic in oleo until tender.

1/2 c. white vinegar
2 c. water
1/4 c. Tabasco (I use 1/8 c. Tabasco)
1 tsp. dry mustard
2 c. catsup
1/2 c. Worcestershire sauce
1 tsp. sugar
1 Tbl. lemon juice
1/4 c. liquid smoke
A few peppercorns

Combine with onion and garlic and simmer 25 minutes.

Serve warm on hamburger buns. We like cole slaw on our Pulled Pork sandwiches, too, but I'm not sure it is served that way in Alabama.