Pulled Pork w/ Blues Hog Tennessee Red (pics included)

I decided to get a jump on this weekend's food preparation by throwing a 10 lb. pork butt in the smoker (very late) last night. It finished off earlier this afternoon, and after resting for a bit, it was ready to pull.



Before I bagged it up (to serve tomorrow) I just had to try a little bit with a new sauce that I had gotten in the mail earlier this week.



A bottle of Blues Head Tennessee Red (courtesy of my new friends at Great Lakes BBQ Supply Co.) was calling my name.



Gave a bit of pork a splash of the sauce and went to town.



Needless to say, I can't wait until I get another helping of this tomorrow.

Thanks for viewing and I hope everyone has a safe and fun holiday weekend!

You guys aren't kidding, that red is fantastic. If anyone reading this hasn't tried it yet they definitely should look into it. I've got a bottle of regular Blues Head (which I have yet to try) that is going on the ribs I do tomorrow.