Pork Barbecue

My husband decided to smoke a bone-in pork butt today.  It smoked for 5 hours over hickory.  He used a rub on it as well.

Barbecue Spice Rub
From the Grassfed Gourmet Cookbook
1/2 cup chili powder
3 tablespoons freshly ground black pepper
4 tablespoons sugar
3 tablespoons coarse salt
2 tablespoons paprika
Mix together and rub onto meat.  This rub can be used for pork, beef or chicken.

The sauces are the sauces that we used the last time we smoked some meat.  I froze what was left over in mason jars.  All I did was thaw them out to use this time.

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.

Coleslaw

1/2 head of cabbage

1 carrots, shredded

1/4 cup mayonnaise

1 tablespoon apple cider vinegar

1/4 cup dried cranberries

salt and pepper to taste

Cut the cabbage by slicing it.  Chop the slices into smaller pieces.  Place cabbage into a large bowl.   Add remaining ingredients, mix well.  Every time I make cole slaw I can always hear my grandmother leaning over my shoulder telling me to use my hands to mix the slaw up.  By using your hands it makes it easier to get the ingredients to incorporate.  So of course I used my hands to mix the slaw.  Add more or less mayonnaise as needed.

Some beans. sliced onion and a slice of bread were added to each plate to finish this meal.

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.