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Butt Roast Pron..

Puppyboy

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On Friday I took two butts and cut them differently BEFORE cooking. Both took the same amount of time and their temps stayed w/in a few degrees of each other. Their total cooking time was the same as if they were not cut. The best advantage I found to doing this was there was more bark.

To go with it, I made what the book called "North Carolina Style BBQ Slaw".

The combination of meat & slaw was awesome.
 
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I'm happy I saved some leftovers. All this pron is got that rumbling noise started.
 
Hometime

Looks like Down-Home eats to me!!!!! Care to share the Slaw Recipe?:eusa_clap
 
Thats good to know about the time, you would think it would be faster...
thanks, they both look great... what rub is that? looks like theres green stuff in it? LOL!
 
Looks like Down-Home eats to me!!!!! Care to share the Slaw Recipe?:eusa_clap
Barbecue Nation by Fred Thompson has the following recipe for the North Carolina Style BBQ Slaw

1/2 cup Miracle Whip (more to taste if you like)
1/4 cup sweet pickle relish, with the juice
2 tbs preparded yellow mustard
1 tbs sugar
1 tsp kosher salt
1/4 tsp celery seeds
Ground black pepper to taste
6 cups finely chopped green cabbage
2 carrots, grated

Combine 1st 7 ingredients in a large bowl.
Add cabbage and carrots & fold to blend.

For my variation I shredded the cabbage instead of finely chopping, ommitted the carrots, and sprinkled in a little of the rub I used on the butts.
 
I make a Texas type slaw that has rasberry vinegar and jalepenos in it - out of the Texas Cuisine cookbook by Stephen Piles - who used to own a 5 star place in Dallas.
 
That looks really good! I'm hungry for pork too. Yesterday I had some of the best pork entries up at the Pacific contest. Thanks for the pics.:biggrin:
 
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