Master Recipe For Pulled Pork Part 2

Pulled Pork

See part 1

Place shredded meat in large bowl; toss with 1 cup barbecue sauce, adding more to taste. Serve with remaining sauce passed separately.

Spicy Chili Rub (Makes 1 cup): Mix all ingredients in small bowl.

Eastern North Carolina-Style Barbecue Sauce (Makes 2 cups): This is a classic pepper spiked vinegar sauce. Mix all ingredients, including salt and pepper, to taste, in medium bowl.

Mid-South Carolina Mustard Sauce (Makes 2-1/2 cups): Though the flavor of Dijon mustard is preferred in this sauce, feel free to substitute other mustards to suit your taste. Mix all ingredients, including pepper to taste, in medium bowl.

Western South Carolina-Style Barbecue Sauce (Makes 2 cups): Heat oil in 2-quart saucepan over medium heat. Add onion and garlic; sauté‚ until softened, 4-5 minutes. Stir in all the remaining ingredients except ketchup; bring to a boil. Reduce heat to low, then add ketchup. Cook, stirring occasionally, until thickened, about 15 minutes.

Yield: 8 servings