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Recipe: Legends Restaurant Beale Street Barbecued Pork

Main Dishes - Pork, Ham
BEALE STREET BARBECUED PORK

Recipe from Chef Jason Girard and Buddy Guy's Legends Restaurant in Chicago, IL.

1 pork butt or shoulder roast (3 to 5 pounds)
1/2 cup barbecue sauce
1/4 cup Worcestershire sauce
1 teaspoon hot sauce
1 tablespoon Cajun spice blend*

Preheat oven to 250 degrees Fahrenheit.

Combine barbecue, Worcestershire, and hot sauces and rub thoroughly into flesh of roast. Sprinkle roast with Cajun blend and rub in well.

Wrap roast tightly in aluminum foil. Be sure that foil is airtight, so that steam and juices will not escape in the oven. Place wrapped roast FAT SIDE UP in a roasting pan and place in oven for about four to five hours, until meat pulls apart easily by hand.

Remove from oven and allow roast to cool. Then pull meat apart by hand (it should virtually fall apart, with very little resistance).

*Note: There are many decent Cajun spice blends on the mass market, (Tony Cachere's, Paul Prudhomme's, McCormick's), but you can also find a local spice shop in your area that has a blend you like or will custom blend a batch.

Makes about 12 servings
Source: The Blues Highways Cookbook by Jason Girard
MsgID: 1428087
Shared by: Betsy at Recipelink.com
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