Recipe was first published in the Washington Post, way back in the 70's.
FOR THE RUB: In a small bowl, combine all ingredients; store in an air-tight container until ready to use. When ready to use, liberally sprinkle the Rub all over pork butts; work into flesh with fingers; let sit at room temperature 2 hours.
FOR THE MOP AND SAUCE: In a small saucepan, combine all ingredients; heat slowly but do not boil. Cover and set aside until ready to use. Sauce can be liberally brushed over the pork butts as they are cooking.
After the pork is cooked, remove pork onto large clean wooden board; using two forks, shred pork finely and put into large bowl, discarding large bits of fat. Mix pork with spoonfuls of Barbecue Sauce to taste. Serve pork barbecue on toasted buns with more barbecue sauce and Tabasco sauce on the side.
Copyright © 2005 Carol Stevens, Shaboom's Kitchen, All Rights Reserved