March 23, 2004
As the weather is turns nice enough to get back out to the grill and smoker, my thoughts have turned back to that redoubtable item of outdoor cuisine, the pulled pork barbecue.
For those who haven’t indulged, it’s the essence of simplicity, requiring not much other than a smoker, a pork butt, some mustard, and twenty hours of slow cooking.
Here’s the recipe, courtesy of The Virtual Weber bullet…
How can you go wrong with a dish whose preparation requires you to rub mustard all over your butt?