MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Mom & Pop Pulled Pork (Nutzie's Pulled Pork)
 Categories: Pork, Bbq, Herbs, Vegetables, Sauces
      Yield: 10 Servings

      6 lb Pork butt; bone-in
  1 1/2 ts Coarse salt
      1 ts Black pepper
      3 c  Chicken or beef broth
      1 tb Liquid smoke
      4 c  Barbecue sauce;
           - below (optional)
    1/2 c  Cider vinegar; more to taste
           Sliced soft rolls; toasted
           Coleslaw & pickles
           - (optional)

MMMMM-----------------------HOMEMADE SAUCE----------------------------
      2 tb Oil
  1 1/2 c  Onions; chopped
      2 tb Garlic; fine chopped
      4 c  Heinz ketchup
    1/2 c  Cider vinegar
    1/4 c  Brown sugar; firmly packed
    1/4 c  Honey
    1/4 c  Tomato paste
      3 tb Worcestershire sauce
      2 tb Dijon mustard
      1 tb Chilli spice mix
           Coarse salt & black pepper

  Heat oil in a large saucepan over medium heat. Add onion and garlic
  & cook, stirring occasionally, until slightly softened, about
  3 minutes. Add ketchup, vinegar, brown sugar, honey, tomato paste,
  Worcestershire sauce, mustard, and chilli spice. Season with salt
  and pepper, stir well, and let simmer over medium-low heat until
  flavors meld, about 15 minutes.

  If you like your sauce a bit chunky from the chopped onions, it's
  ready to go. If you like it smooth, let cool, then puree in a food
  processor.

  Pork:

  Set oven @ 350 F/175 C.

  Place pork butt in a large pot with a lid. Season with salt and
  pepper, to taste. Pour broth around pork until it covers about one
  quarter of the meat. Add liquid smoke. Cover pot and put in oven.

  Bake pork until internal temp registers 190 F/88 C on an
  instant-read thermometer and meat is falling apart, 3-1/2 to
  4-1/2 hours. Use a fork to pull at pork, and make sure it comes
  apart easily. Remove pork butt from oven and let it sit in pot 15
  to 20 minutes. Remove from pot, and save bone for Rover. Pour off
  cooking liquid. Cut fatty parts off meat, then use two forks or
  your fingers to shred meat into small pieces.

  Place shredded pork in a large bowl.

  Warm barbecue sauce in a small pot over medium heat. Mix shredded
  meat with barbecue sauce & vinegar until evenly coated. Taste. If
  pork could use a bit more zing, add more vinegar, to taste. Season
  with additional salt and pepper.

  Pile pulled pork onto rolls, or serve it plain with coleslaw and
  pickles.

  UDD Notes:

  Reserve the pork rind/skin for chicharrones. Save the bone for
  making stock or letting your dog have a treat. Pulled pork may also
  be used in carnitas or any other non-barbeque laced application you
  can think of.

  Recipe by Katie Workman

  Recipe FROM: http://online.wsj.com

  Uncle Dirty Dave's Kitchen

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