Big Butt Dinner Buffet
- 1 Large boneless pork butt
- For Yellow mustard BBQ sauce:
- 1 1/2 C YELLOW MUSTARD
- 1 1/2 C red wine vinegar
- 1/2 C brown sugar
- 1 tsp salt
- 2 tsp Worchesterhire sauce
- t tsp fresh black pepper
- coupla shakes tobasco
- squeeze of lemon
- For Pork Butt:
- Rub a large boneless pork butt with a spice mixture of equal parts paprica, garlic,sea salt, black pepper, brown sugar, cumin, dry mustard and a smidge of cayenne. Wrap rubbed butt and let sit (refridgerated) for a day. Several hours before your party, place pork butt in covered pan with 1 C water, cover and roast slowly 300 degrees until it reaches an internal temp of 165-170 degrees. Cooking time will vary, but allow several hours. Remove and wrap in foil to keep warm.
- For BBQ sauce:
- Combine all and bring to simmer for about 30 minutes. just before serving, whisk in a stick of butter and some chopped scallions
- To Serve:
- Place pork Butt ( reheat uncoverd to give color if desired) on platter surrounded with little dinner rolls from a great bakery, pickles, slaw, and BBQ sauce. Allow guests to tear off hunks from pork butt and create their own pulled pork sliders.
pork butt, bbq sauce, yellow mustard, red wine vinegar, brown sugar, salt, worchesterhire sauce, black pepper, tobasco, lemon
Taken from www.epicurious.com/recipes/member/views/big-butt-dinner-buffet-50008781 (may not work)