Boston butt (Pulled pork) from Buxton Hall Barbecue's Book of Smoke: Wood-Smoked Meat, Sides, and More (page 48) by Elliott Moss

  • vinegar barbecue sauce
  • pork Boston butt
  • Show all ingredients...
  • Serves : 6-8

  • EYB Comments

    You may use the Rib rub recipe on p. 30, and the Hog sauce (vinegar/pepper sauce) recipe on p. 24. Apply spice rub eight hours in advance or the night before cooking.

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

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

    You may use the Rib rub recipe on p. 30, and the Hog sauce (vinegar/pepper sauce) recipe on p. 24. Apply spice rub eight hours in advance or the night before cooking.

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