Ratamacue Stew

I love barbeque.  Plain and simple.  Over the past several years, I've enjoyed experimenting with different types of meat on the smoker and learning how to create the perfect rub, the right baste, and the creation that results from hours upon hours over low indirect heat and the magical flavors that come out of this alchemy.

Recently, I have been particularly enamored with Carolina style barbecue.  Or, in my terms, a yellow mustard based sauce that you mix in with pulled pork for a very tangy, smoky flavor.  At work, they actually make a reasonably decent mustard based pulled pork recipe.  Upon asking for and receiving the recipe, I was quite disappointed to find mass produced sauces used to make the barbecue I had come to love.  No chance at repeating that recipe so I set out to find a similar one and was successful in doing so.

This Labor Day weekend, we decided to smoke a pork shoulder with the intent of making pulled pork sandwiches with my new found recipe.  What resulted was a pork shoulder roast that was so good, we ate it sliced up in stead of shredded.

Start with a grill itching to go to work:

The picture does no justice to the smells this baby puts off.

Spotted Cow Carolina pork shoulder, homemade coleslaw, and paired with a Napa Valley Petit Syrah.