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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