chery2

For bbq it's most usual to use pork shoulder or butt. This is slow cooked, with or without appropriate mopping sauces, until it falls apart---a process you help with a pair of forks.

If that's what you're looking for, let me know and I'll post a great recipe.

I'd love to have your recipe; then I'll share my mother's Chalupa recipe.

chery2

Good thing you qualified that. I was about to ask how the kids tasted, and what sort of sauce you used. :>)

Which reminds me, I haven't posted this in awhile:

To Preserve Children

1 large grassy field
2 or 3 small dogs
Some pebbles
A pinch of brook
1/2 dozen children

Mix the children and dogs together well. Put them in the fild, stirring constantly. Pour the brook over the pebbles. Sprinke the field with flowers under a deep blue sky.

When brown, set in a bubble bath to cool.

Now, on to the barbecue. Years back, Craig Claiborne adapted a Tennessee pig roast to the backyard grill, using Boston butts.

You understand that with pigs, part of the shoulder is called a butt, but the actual butt is called a ham. Don't ask me; I don't make these rules.

You can use either the shoulder, the butt, or the whole piece as you will.

Either way, slow cook them, using indirect heat, and baste occasionally with Tennessee mopping sauce. This can take as much as 24 hours, but 8-12 usually brings the pork to the falling apart stage.

Tennessee Mopping Sauce

1 cup brown sugar, packed
1 1/2 tsp onion salt
1/2 tsp paprika
1/2 tsp salt
1/2 tsp pepper
Dash garlic salt
2 cups vinegar
1 cup bottled barbecue sause
1/2 cup catsup
2 tbls Worchestershire sauce
1 tbls hot pepper sauce

In a saucepan stir together the brown sugar, onion salt, paprika, salt, pepper, and garlic salt. Combine vinegar, barbecue sauce, catsup, Worchestersire, and hot pepper sauce. Stir vinegar mixture into dry ingredients. Cook, stirring, over low heat until sugar dissolves. Remove from heat; cool.

Makes about 4 cups.

I promised Mom's Chalupa, but it'll take awhile to find it. My inheritance included so many books, we had to remodel to accommodate them all -- and enough cookbooks, accordion files, and file-cabinet files [all filled with recipes] to fill my bonus room!

We go to Emerald Isle, NC every summer to stay for a week in an ocean-front cottage, and Mom would always bring her Chulapa. So good! We'll be beach-bound the last week in July, so I'll have to find the recipe before then. If there are any other recipes you've been searching for, just give me the name, and I'll put on my "Recipe Librarian" hat for you.
chery2