Ingredients
1 Large boneless pork butt
For Yellow mustard BBQ sauce:
1 1/2 C YELLOW MUSTARD
1 1/2 C red wine vinegar
1/2 C brown sugar
1 tsp salt
2 tsp Worchesterhire sauce
t tsp fresh black pepper
coupla shakes tobasco
squeeze of lemon
Preparation
For Pork Butt: Rub a large boneless pork butt with a spice mixture of equal parts paprica, garlic,sea salt, black pepper, brown sugar, cumin, dry mustard and a smidge of cayenne. Wrap rubbed butt and let sit (refridgerated) for a day. Several hours before your party, place pork butt in covered pan with 1 C water, cover and roast slowly 300 degrees until it reaches an internal temp of 165-170 degrees. Cooking time will vary, but allow several hours. Remove and wrap in foil to keep warm.
For BBQ sauce:
Combine all and bring to simmer for about 30 minutes. just before serving, whisk in a stick of butter and some chopped scallions
To Serve:
Place pork Butt ( reheat uncoverd to give color if desired) on platter surrounded with little dinner rolls from a great bakery, pickles, slaw, and BBQ sauce. Allow guests to tear off hunks from pork butt and create their own pulled pork sliders.
