Living in the South, and especially Mississippi, means that barbecue is pork. Where I am from, we ate beef barbecue. Now, I find my self torn between the two, as both are delicious. Let's just say this was a major learning curve I had to overcome to make my husband his most favorite of meals.
Pork barbecue is usually made from the shoulder, and unless you are cooking for an entire army, you might want to use a shoulder roast called a Boston Butt. Not too sure why it is called this, but it can also be called a blade roast, shoulder roast, or simply a pork roast. Whatever you call it, it is delicious when smoked over a slow fire and shredded for a sandwich.
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| Season your roast. I use a commercially prepared spice mix from our favorite barbecue shop. |
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| Create "indirect" heat by placing the coals around a drip pan that will be filled with liquid. |
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| Fill the drip pan with apple juice and your favorite herbs...I used rosemary and oregano. |
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| Place the roast fat side down directly over the dip pan. Allow to cook for about 4 to 6 hours depending on size. You may need to add more coals if your fire dies down. |
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| Our finished barbecue. When the bone will pull out, the roast is done! The crunchy bark is my favorite part! |
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| Shred your meat, and if desired, chop with a knife. It is ready to serve... |
I prefer to eat my barbecue without a bun, with a little sauce on the side. Around Memphis, slaw is a topping for your sandwich, not a side dish. I must say I like slaw, but prefer it on the side.
That is all there is to making a barbecued shoulder. I am sure there are purist who say I didn't get enough smoke by not adding soaked wood chips. Go for it if you want. I promise, if I can do this, so can you!
Until next time, keep adventuring and looking for joy in the small details of life!
Sarah
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