On Thu 15 May 2008 03:42:48p, Grant Erwin told us...

> I smoked four pork shoulder blade roasts today in my NBBD. Just did a
> simple pretreatment - CYM, seasoned salt, pepper. The first of the four
> is done already and I have already pulled it. It pulled OK, had a nice
> smoke ring everywhere on the outside, but ya know, I was somehow hoping
> for more flavor. Now I'm wondering about adding flavor when I serve it.
> I have seen a mustardy coleslaw, and I have seen a vinegar sauce
> recently which had way way too much sugar for me (I'm diabetic). I don't
> want to drown it in supermarket BBQ sauce.
>
> Anyone have any suggestions or ideas?
>
> Thanks for all your help already, this was my first time using the old
> New Braunsfels smoker and it worked great although maintaining the temp
> was a little tricky.
>
> Grant Erwin
> Kirkland, Washington
>

The only thing I ever use on a pulled pork sandwich is either Red Devil Hot
Sauce or Tobasco Sauce, salt and pepper. I do like a vinegar coleslaw on
it, but I put very little sugar in it. You could certainly use Splenda to
any degree of sweetness you like.

I can't stand any type of BBQ sauce on pulled pork.

--
Wayne Boatwright
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Friday, 05(V)/16(XVI)/08(MMVIII)
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Countdown till Memorial Day
1wks 2dys 23hrs 55mins
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Great minds have purposes, little
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