As a former Bar-B-Q restaurant manager, I'll advise using Boston Butts for making pulled pork Bar-B-Q. The knife should be inserted at the break in the meat near the bone, and then the but can be split into two pieces. The bone can then be popped out easily. Using the back of the knife blade, with the tip steadily forced into the cutting board, scrape the meat in the direction of the grain, which will create the pulling of the meat. As a good old low country redneck, my favorite cooking sauce is a vinegar, sugar, and pepper mixture that is applied as the meat is slowly cooking on the pit (with the coals surrounding the outside edges and never directly under the meat). Once the meat is cooked and being prepared, a healthy bath of mustard based sauce is the only way to go for that authentic Southern pulled pork Bar-B-Q effect.
If you are going to cook a whole hog, Have a burn barrel with a shovel sized hole cut in the base, and two levels of rebar through the upper portions of the barrel. This way as the wood burns and breaks down, the hot coals will filter down to the bottom where they can then be shoveled into the pit. Cook the hog for 7 hours skin side up, and every hour or so take a block of butter and rub down the skins. After 7 hours turn the hog skin side down, apply the vinegar sauce which will boil out the excess fat and season the meat. Leave it on the pit for another 45 minutes to an hour, and the skins will be nice and crunchy and delicious.
If you'd like to know how to prepare the traditional South Carolina Bar-B-Q hash that is served over rice, along with cole slaw as the sides, I'll be happy to provide the recipes for those as well as the recipe for making the mustard based sauce if you don't want to purchase a good prepared brand, such as Maurice Bessinger's Carolina Gold, or Sweet Baby Ray's.
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