Recipe: Spicy Pulled Pork Barbecue on Curry-Spiced Buttered Buns (serves 12)

SLOW COOKED SPICY PULLED PORK BARBECUE WITH SPICY BARBECUE SAUCE ON CURRY-SPICED BUTTERED BUNS

2 boneless pork butts, about 2 pounds each
1 recipe Spicy Barbecue Sauce (recipe)
1 recipe Curry-Spiced Buttered Buns (recipe)

Kitchenware: large glass or stainless steel bowl, plastic wrap, large oven-to-table baking dish with cover, meat thermometer, aluminum foil, basting brush, medium saucepan

Put the pork butts in the bowl and pour half the Spicy Barbecue Sauce over them. Refrigerate the rest of the sauce to serve with the cooked pork. Cover the pork with plastic wrap and marinate in the refrigerator for 1 day, turning it once as it marinates.

WHEN READY TO COOK:
Choose either braising or grilling method.

BRAISING METHOD:
Bring the pork to room temperature 2 hours before braising. Preheat the oven to 325 degrees F. Place the pork and marinade in the baking dish and braise it, covered, for 2 1/2 hours, or until it is so tender that the meat begins to fall apart when pierced with the tines of a fork. (The interior temperature of the pork should be 160 degrees F.) Remove the pork from the sauce.

GRILLING METHOD:
Bring the pork to room temperature 2 hours before grilling. Preheat a gas grill to 250 degrees F. The pork must be grilled over moderate heat so it does not dry out yet the tissues break down during the cooking process, allowing it to fall apart in tender chunks when pulled. Do not allow the temperature of the grill to rise above 275 degrees F. Grill the pork, covered, for 2 1/2 hours, turning and brushing it with the marinade every 25 minutes. The pork is ready when it falls apart when tested with the tines of a fork.

While the pork is cooking, make the Curry-Spiced Buttered Buns. Wrap the buns in aluminum foil and set them aside at room temperature. (If you are grilling the meat, the buns can be heated over the low-temperature part of the grill just before serving.)

When the meat is cool enough to handle, literally pull it apart with the tines of a fork or with your fingers. The meat will resemble randomly shredded chunks. Place the pork in the baking dish and keep it warm over low heat on top of the stove or in a 250 degree oven F. If the pork is not to be served immediately, cool it to room temperature in the baking dish before refrigerating.

TO SERVE:
Heat the reserved barbecue sauce in the saucepan over medium heat. Pour the into a serving bowl. Place the buns in a flat basket. Serve the pulled pork in the baking dish and watch your guests enjoy this earthy meal.

TO MAKE AHEAD:
The pork can be braised up to 3 days ahead and stored, covered, in the refrigerator.

Makes 12 servings
Source: The Bride and Groom's Menu Cookbook by Abigail Kirsch, Susan M. Greenberg