The Beach House Cookbook by Mary Kay Andrews

Author:Mary Kay Andrews [Andrews, Mary Kay]
Language: eng
Format: azw3
Publisher: St. Martin's Press
Published: 2017-05-01T16:00:00+00:00

Smoked Pork Butt with Beach House Barbecue Sauce

Throughout the year, on all but the rainiest weekends, the scent of smoking meat is a constant in our Atlanta neighborhood, where firing up smokers has become somewhat of a spectator sport. Tom is definitely a member of Team Big Green Egg, especially because most of the time, he can put something on the smoker early in the morning, check on it occasionally, and still manage to get in some other manly sport. However, he assures me that if you are not a competitive smoker, you can still produce a quality smoked pork butt simply by baking it in a covered Dutch oven at 300°F. For a four- to six-pound roast, figure on three to four hours, or until the meat is fork-tender. We like to serve our pulled pork with a riff on the bottled sauce from Johnny Harris, a restaurant in Savannah that closed last year after ninety-two years in business. Johnny Harris was our date-night destination when we were newlyweds living on a tight budget, and where for years a group of Savannah Morning News alums met for lunch. The sauce recipe makes a bunch—about 10 to 12 cups—so pour it into sterilized bottles or jars and keep or share.

For the pork butt:

1 (4- to 6-lb.) pork butt or shoulder

1 cup Dry Rub (recipe follows)

12 sandwich buns

For the barbecue sauce:

6 cups ketchup

6 cups apple cider vinegar

1 (10-oz.) bottle Worcestershire sauce

¾ cup firmly packed brown sugar

⅔ cup dry mustard

½ cup (1 stick) unsalted butter

6 Tbsp. freshly ground pepper

¼ cup hot sauce (we tested with Texas Pete)

3 Tbsp. sea salt

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