This makes a lot of filling and sauce, but it is great to freeze and have on hand for drop-ins (or even dinner).

Ingredients:

• 1 tsp fennel seeds
• 1 tsp whole black peppercorns
• ¼ c kosher salt plus more
• ¼ c sugar
• 7-8 lbs pork shoulder skinless with bone in (Boston butt or picnic)
• ¼ c apple cider vinegar
• ¼ c packed light brown sugar
• 6 doz small slider buns
• 1 lb butter
• BBQ sauce – see below

Directions:

1. Crush fennel and peppercorns.
2. Add ¼ c salt and sugar.
3. Rub over pork shoulder.
4. Place in large glass baking dish, cover and refrigerate for at least 6 hours or preferably overnight.
5. Preheat oven to 350°.
6. Brush off spice rub and place pork in large foil lined roasting pan.
7. Add 1 cup boiling water.
8. Cover tightly with foil.
9. Roast until meat is tender and falling off the bone – about 5 ½ hours with 195° internal temperature.
10. Remove from oven.
11. Discard foil on top.
12. Increase oven to 500°.
13. Stir ¼ c vinegar and brown sugar into the pan juices.
14. Return pan to oven until meat is brown and juice starts to thicken.
15. Watch so it does not burn! (about 12 minutes)
16. Transfer the meat to a rimmed baking dish.
17. Pour the juice into a small sauce pan.
18. Bring juice to a boil and cook for about 10 minutes.
19. Stir and spoon off the fat (discard).
20. Pour sauce (there will be about ½ cup) over the pork.

Yield: 18 Cups

Great Barbecue Sauce

Ingredients:

• ¼ c oil
• ¼ c onion, chopped
• ¼ c ketchup
• ¾ c water
• 1/3 c lemon or lime juice
• 3 Tab sugar
• 3 Tab Worcestershire sauce
• 3 Tab Dijon mustard
• 2 tsp salt
• 1/2 tsp pepper

Directions:

1. Sauté onions in oil.
2. Combine remaining ingredients and add to onions.
3. Cover and simmer 45 minutes, stirring occasionally.

Yield: 2 ½ cups

To assemble:

1. Split bun and open.
2. Lightly butter the bottom half of the buns.
3. Shred pork.
4. Place 2T pulled pork on bun bottom.
5. Add ½ Tab sauce.
6. Cover with bun top.
7. Secure with cocktail pick.
8. Serve warm in chaffing dish.

Serves: 72 Pieces

Source: Pulled Pork – Bon Appétit, September 2012.  Great Barbecue Sauce – West of the Rockies – Junior Service League of Grand Junction