Pulled pork is a wonderful thing! You can make it in advance, allowing the cook to relax, and slowly teasing appetites for hours with the lovely smell of roasting pork (well maybe not for vegetarians). The spice rub and the barbeque sauce can be made days ahead and all you have to do is put the pork in the oven the night before serving. You can even cook the pork a day or two ahead and keep it in the fridge. Then heat it covered in a 250-300 degree F oven.
Now here is the thing about selecting the pork. You want the part of the shoulder called the “butt.” Why wouldn’t it be called something less confusing? I don’t know. Generally this cut averages 6 to 8 pounds and if you can get one with the bone in go for it. It adds to the flavor.
|The patriarch enjoying his crossword puzzle.|