Smoked Barbeque Pork Butt

We took a 3-1/2 pound pastured pork butt  from Mountain Run Farm and placed it on a gas smoker with Mesquite wood.  The pork was smoked at a low temperature of 215 to 225 degrees Fahrenheit and was on the smoker for 6-1/2 hours.  The pork was cooked to an internal temperature of 170 degrees Fahrenheit.

Once the pork was done smoking we brought it inside and covered it with foil to cool a little.  Once we cooled it some we chopped it up.

Because I couldn't decide what kind of barbeque sauce we wanted on the barbeque, I made three.

North Carolina Vinegar Sauce
1 cup cider vinegar
1 tablespoon brown sugar
1 teaspoon salt
1/2 teaspoon fresh black pepper
1/2 teaspoon red pepper flakes (if you wanted it hotter you could also add some cayenne pepper or your favorite Tabasco sauce)
Mix all ingredients.  I mixed it into a mason jar so that you could just shake the ingredients to mix them.

Tomato Vinegar Sauce
3/4 cup cider vinegar
1/4 cup ketchup
1-1/2 teaspoon sugar
1/2 teaspoon salt
1/2 teaspoon red pepper flakes (if you wanted it hotter you could also add some cayenne pepper or your favorite Tabasco sauce)
Mix all ingredients.  I mixed it into a mason jar so that you could just shake the ingredients to mix them.

Mustard Sauce

1/2 cup white vinegar

6 ounces yellow mustard

1/4 of a onion, minced

8 tablespoons of water

8 tablespoons of tomato puree

1/2 tablespoon paprika

3 cloves of garlic, minced (I use a garlic press)

3/4 teaspoon salt

1/4 teaspoon cayenne

1/4 teaspoon fresh ground black pepper

Mix all ingredients in a saucepan and simmer for about 20-25 minutes.

Left to Right: Mustard Sauce, Tomato Vinegar Sauce, N.C. Vinegar Sauce

To go along with the barbeque I also made a macaroni salad.  The salad consisted of cooked pasta, a little bit of chopped red and orange bell peppers, cucumbers (that have been seeded), small amount of chopped onion, a tomato and a half that has been seeded and chopped.  Add some mayonnaise, salt, pepper, a little bit of sugar and a little drizzle of cider vinegar to taste.  Mix all together and chill.