BABISH PULLED PORK RECIPES

Steps:

• Wash the Boston Butt under cold running water, pat dry with paper towels.
• Trim away any excess fat or loose pieces. Do not remove the bottom “fat cap” or skin layer.
• Cut out any veins if visible.
• Sprinkle on some of the Worcestershire Sauce
• Sprinkle on just a little of the Liquid Smoke, not too much.
• Rub these two liquids into the meat, getting under any flaps of meat as well.
• Spread a layer of mustard over the meat and rub it around to coat all sides.
• Sprinkle a light layer of dry rub all over the meat, pat it into the meat with your fingers.
• Wrap securely in plastic wrap. Refrigerate overnight.
• Preheat oven to 250º.
• Remove meat from refrigerator and remove the plastic wrap.
• Place meat in foil lined shallow roasting pan and place in oven.
• After 4 hours, mop on some of the sauce recipe about once each hour until meat is done.
• Meat should reach internal temperature of 190º to be done. About 1 hour per pound of meat.
• Remove from oven, wrap tightly in foil, then wrap in a towel.
• Set aside on your counter or, place in cooler and, let rest for one hour.
• Pull the meat apart, chop if desired. Add vinegar sauce as desired.
• Enjoy!

Steps:

• 1/4 cup hoisin sauce 2 tablespoons rice wine vinegar 2 tablespoons soy sauce 3 cloves garlic coarsely chopped 1 teaspoon sesame oil 1 boneless pork tenderloin : (2 pound) Salt and freshly frond pepper Combine hoisin, vinegar, soy, garlic and sesame oil in a small bowl. Place the tenderloin in a medium shallow baking dish, pour over the marinade and marinate in the refrigerator 3 to 4 hours or overnight, turning once. Preheat the grill. Remove the pork from the marinade, removing any excess. Season with salt and pepper and grill 10 to 12 minutes for medium doneness. Pineapple and Grilled Onion Relish Recipe follows... HOT OFF THE GRILL SHOW #HG1A07 8/7/98 All recipes Copyrighted by Bobby Flay 1998. Copyright, 1998, FOOD NETWORK, G.P., All Rights Reserved Busted and Posted to MCrecipe and Kitmail 8/98 by JoAnn Pellegrino