I have now attained a little more respect from my family for my culinary skills. I appreciate your visit and hope you’ll stop by again… real soon. Depending on how much I’m reheating, the microwave will work pretty good for smaller amounts. Give the fat cap a coat of mustard as well. Hi there, I am planning on using your recipe for 3-4 bone in boston butt’s totaling about 24 lbs but would like to know does the cooking time go by total weight or that of the largest piece? When I can’t get fresh corn, I’ll buy the vacuum packed canned corn, rinse the heck out of it, then warm the corn slowly in a sauce pan with plenty of butter. Please let us know if you try the recipe and how it turns out for you. I guess I’ll have to break down one day and do a version of the Western style here on Taste of Southern. Husband LOVED it and said it was about the best BBQ he’s ever had. Use a thermometer to be sure. thank you for the best barbeque I have ever had! Ive made this recipe for the last 2 years ive done in oven and smoked on a grill this recipe is flawless and its not to spicy .. my family loves it and i love it thank you for this … and hope all u fathers out there have a blessed day…. -Steve. Had everything but the liquid smoke; was bumbed about that but gave it a go without. We tried the pork with and without these juices added and think that they add amazing rosting flavours. Thanks so much. Hi Lori, I just use the mustard to help hold the spice rub on. Thanks for the incredible tips here! The pork was amazing. Is there nothing you can’t cook? Hi Shelley, I’m glad to know you’ve been enjoying the Pulled Pork BBQ recipe. With this technique, the fat does not retain the flavor like cooking on wood or charcoal. I trust your palate! So tonight we’ll be enjoying pulled pork sandwiches way down in Ft Myers. I have my oven at 275 because I think she runs on the cooler side. Smoked Angus brisket served sliced or chopped with Duce's Wild Texas sauce and drizzled with Duce's Wild Mustard barbecue sauce. Thank You. -Steve. Greetings to Toronto from North Carolina. Please note that all comments are moderated. I do appreciate you trying and I’ll look forward to hearing what you thought about it. Most grateful for the oven method. Pull the meat apart, chop if desired. Hi Laura, Thank you for stopping back by to share your results with us. Thanks again for the great receipe!!! -Steve. Thank you for this recipe. Thank you for sharing your comments, and do stop by for another visit with us… real soon. Start out slowly in adding the sauce. -Steve, Well I tried this with a boneless 3.5 pound Boston Butt and am not sure what went wrong. I am picky about certain things and my BBQ is one of them. I used an apple cider we got from a farm store. 50/50. Thanks again for the step-by-step with pictures- very helpful!! This is the third time I have done this recipe and so far it has been a big hit for my family! Black beans, red pepper, tomato, corn, onion, cilantro, green chili cheese sauce, sour cream & shredded pepper jack cheese. Either warm the pan of meat in the oven, or portions of it in a skillet on the stove top. I’m not using it anyway so, no problem. I appreciate your comments and I do hope you’ll stop by again… real soon. I personally don’t like the liquid smoke so much as i find it a little synthetic tasting, though it may be the brand.

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