| Low
and Slow Pulled Pork
- Start with the right cut of meat, we recommend a Boston butt.
The first nationally branded barbecue sauces were likely based
on a Kansas City-style sauce like the one included here--thick,
tomatoey, and sweet, with just a hint of hot. |
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| Firecracker
Barbecue Pork
- Spice up your favorite barbecue sauce with marmalade, hot pepper
sauce and horseradish. Serve sliced with sandwich buns, grilled
corn on the cob and potato salad. |
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