Chef Mickey's pulled pork from Cooking for a Crowd (Updated edition): Menus, Recipes, and Strategies for Entertaining 10 to 50 (page 222) by Susan Wyler

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: Pauline's down-home doctored beans; Buttermilk cornbread squares; Kick-ass cole slaw

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    See recipe for other hot sauce suggestions. Barbeque sauce can be made up to 6 months ahead.

  • Nancith on July 16, 2018

    This was a not-so-successful hybridization for me. Recipe calls for boiling pork shoulder, then smoking on a grill. Well, we have no grill, so I finished in the oven per another recipe (that one began with brining--no place to do that either!) Since the time in the oven was a guess, I overdid it, resulting in a rather dry end product. Someone who can prepare this exactly as recipe requires may have better luck. I'll probably stick with slow cooker pulled pork in future--& I don't even eat it!

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