INGREDIENTS

INSTRUCTIONS

Place shredded meat in large bowl; toss with 1 cup barbecue sauce,
adding more to taste. Serve with remaining sauce passed separately.
SPICY CHILLI RUB (Makes 1 cup): Mix all ingredients in small bowl.
EASTERN NORTH CAROLINA-STYLE BARBECUE SAUCE (Makes 2 cups): Adapted
from a recipe in Chris Schlesinger and John Willoughby's "The Thrill
of the Grill" (Morrow, 1990), this is a classic pepper spiked vinegar
sauce. Mix all ingredients, including salt and pepper, to taste, in
medium bowl.  MID-SOUTH CAROLINA MUSTARD SAUCE (Makes 2-1/2 cups): The
pulled pork  tossed in this mustard sauce was the hands-down favorite
at a recent  party. Though we prefer the flavor of Dijon mustard in
this sauce,  feel free to substitute other mustards to suit your taste.
Mix all  ingredients, including pepper to taste, in medium bowl.
WESTERN SOUTH CAROLINA-STYLE BARBECUE SAUCE (Makes 2 cups): Serves
originally at Mama Rosa's, along-time barbecue pit restaurant in North
Philadelphia, this recipe is adapted from Jim Tarantino's outstanding
book "Marinades" (Crossing Press, 1992). Heat oil in 2-quart saucepan
over medium heat. Add onion and garlic; saute until softened, 4-5
minutes. Stir in all the remaining ingredients except ketchup; bring
to a boil. Reduce heat to low, then add ketchup. Cook, stirring
occasionally, until thickened, about 15 minutes.  Portions from the
article "Home-Style Pulled Pork Barbecue by A. Cort  Sinnes, "Cooks
Illustrated", July/August 1997. A. Cort Sinnes' most  recent book is
"The Gas Grill Gourmet" (Harvard Common Press, 1996).  Posted to
bbq-digest V5 #354 by BBQdChiles@aol.com on Jul 3, 1997

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