What's for Dinner Tonight (last night): Perfect Pulled Pork, South Carolina Mustard BBQ Sauce an

I love barbecue, which living in Kansas City, is a given. My family loves barbecue and when my daughter comes home from college, she wants barbecue.

I have one barbecue recipe that I do tirelessly, but it's not real barbecue. This week my goal was to find a real barbecue recipe and make it. And boy did I find a good one!

I got lucky because my local supermarket had Boston Butt Pork Roasts on sale for $0.99 per pound, yes, that's right, less than $1 per pound, so I got a 5 pound pork roast for $4.95 - what a bargain, I'm sold already! The key to really good barbecue, apparently is slow roasting it. And I'm not talking about slow cooker slow roasting, I'm talking low heat in the oven for HOURS slow roasting. This makes it fall off the bone tender and melt in your mouth delicious. Am I gushing? Because it's THAT good. It doesn't get smothered in a traditional barbecue sauce like you might think, which my son loved because he's not a huge wet barbecue fan.

It was so delicious! My husband made a really good South Carolina Mustard Vinegar Barbecue Sauce that we added after we put it on buns and I served it with slow cooker creamed corn, Three Bean Wild Rice Salad and leftover potato salad and baked beans. What a feast!

I definitely recommend this and plan to make it for my family members the next time I make it to Florida for vacation.

Perfect Pulled Pork, courtesy of Kevin & Amanda on Pinterest:

Ingredients:

For the Dry Rub:

1 tbsp ground cumin1
1 tbsp garlic powder
1 tbsp onion powder
1 tbsp chili powder
1 tbsp cayenne pepper
1 tbsp salt
1 tbsp ground pepper
1 tbsp paprika
1/2 cup brown sugar

Mix all ingredients together well and store in an air tight container.

Brine Solution:

1/2 cup salt
1/2 cup brown sugar
2 quarts cold water
3 tbsp dry rub mix
2 bay leaves

Directions:

Add salt to cold water and stir very well until all the salt is completely dissolved. Then add the brown sugar and dry rub and stir well to combine.
Rinse the pork shoulder in cold water and place in a 2 gallon ziploc bag. Carefully pour in the brine solution.
Add two dry bay leaves.
Refrigerate for at least 12 hours. 24-36 is best.

At least 12 hours later ...

Preheat oven to 225 degrees.
Remove the pork shoulder from the brine solution and place in the roasting pan.
Pat the skin dry with paper towels so you'll get a nice, crisp crust.
Generously cover the whole thing in the dry rub mix. Massage it into the skin real good. Be sure and get it up under any flaps you may come across.
Place uncovered in a 225 degree oven on the middle rack.
Cook until the internal temperature reaches 200 degrees. This will probably take between 1.5 and 2 hours per pound.
Once the internal temperature reaches 200 degrees, turn the oven off and let it rest until the internal temperature reaches 170 degrees. If there isn't any moisture in the bottom of the pan, cover it with foil during this resting time to keep it moist.
After the temperature has dropped, remove from oven. Using two large forks and begin pulling the meat apart. It is sooo tender it will completely fall apart once you start shredding.
Plate and serve!

South Carolina Mustard BBQ Sauce, courtesy of SouthernFood.com:

Ingredients:

3/4 cup yellow mustard
3/4 cup cider vinegar
1 tablespoon light brown sugar
1 1/2 tablespoons unsalted butter
2 teaspoons salt
2 tablespoons Worcestershire sauce
1 1/4 teaspoons fresh ground black pepper
2 teaspoons Louisiana hot sauce (to taste)

Directions:

Combine all ingredients in small saucepan. Whisk to combine and occasionally while simmering for 20-30 minutes.
Let cool before serving.
Save remainder in a sealed container in the refrigerator.

5-Ingredient Slow Cooker Creamed Corn, courtesy of damndelicious.com on Pinterest:

Ingredients: