Pulled Pork Barbecue serves 8-10
1 (5 to 7 pound) pork roast, preferably shoulder or Boston butt
12 hamburger buns
1 jar any Wild Thymes BBQ Sauce
1 recipe Cole Slaw, recipe follows
1 cup Wild Thymes Mama’s Whistlin’ Dixie BBQ Sauce to dress coleslaw
Pickle spears, for serving
Preheat the oven to 300 degrees F. Put the pork in a roasting pan and roast it for about 6 hours. An instant-read thermometer stuck into the thickest part of the pork should register 170 degrees F, but basically, what you want to do is to roast it until it's falling apart.
When the pork is done, take it out of the oven and put it on a large platter. Allow the meat to rest for about 10 minutes. While it's resting, deglaze the pan over medium heat with 3/4 cup water, scraping with a wooden spoon to pick up all of the browned bits. Reduce by about half. Pour that into a saucepan with the BBQ Sauce and cook 5 minutes.
While the pork is still warm, you want to "pull" the meat: Grab 2 forks. Using 1 to steady the meat, use the other to "pull" shreds of meat off the roast. Put the shredded pork in a bowl and pour half of the sauce over. Stir it all up well so that the pork is coated with the sauce.
Cole Slaw:
1 head green cabbage, shredded
2 carrots, grated
1 red onion, thinly sliced
2 green onions (white and green parts), chopped
1 fresh red chile, sliced
1 cup Wild Thymes Mama’s Whistlin’ Dixie BBQ Sauce
Combine the cabbage, carrots, red onion, green onions, and chile in a large bowl. Dress cabbage mixture with the Mama’s Whistlin’ Dixie BBQ Sauce and toss gently to mix. Chill for 2 hours in the refrigerator before serving. To serve, spoon the pulled pork mixture onto the bottom half of each hamburger bun, and top with some coleslaw. Serve with pickle spears and the remaining sauce on the side.
Mama’s Oven Barbecued Chicken serves 4-6
4 to 5 pounds chicken parts, a mixture of light and dark meat
1 jar any Wild Thymes BBQ Sauce
Preheat the oven to 350 degrees F. Position the rack in the lower third of the oven. Line a baking sheet (or, if needed, 2 baking sheets) with foil. Season the chicken parts on both sides with salt, to taste. Pour about 1 1/2 cups of the barbeque sauce into a large bowl. Reserve the remaining sauce on the side. Submerge the chicken pieces in the sauce and arrange them on the prepared baking sheet. The chicken should all be in a single layer with a little space between them. If additional space is needed, use the second baking sheet. Brush with barbeque sauce.
Put the baking sheet(s) in the oven and bake, undisturbed, for 20 minutes. Remove the chicken from the oven and use a pair of metal tings to turn the pieces to the other side. Use a pastry brush to coat the second side of the chicken with the barbeque sauce from the bowl. Do not reuse that bowl or brush again. Return the sheet(s) to the oven and cook for an additional 15 to 20 minutes. Poke a thigh with the tip of a small knife and verify the chicken juices run "clear" and not pink. Turn the broiler on and broil for a minute until the chicken is charred on top. Warm the reserved barbeque sauce in a small saucepan over low heat. Pour into a serving bowl. Transfer the chicken to a serving platter and serve immediately with the warm sauce on the side.
Sweet Mustard Coleslaw serves 10-12
1 jar Wild Thymes Mama’s Whistlin’ Dixie BBQ Sauce
5 pounds finely chopped cabbage
1/2 cup diced sweet red bell pepper
2 tablespoons celery seed
Place the 5 pounds of finely chopped cabbage into a large mixing bowl. Then pour the BBQ sauce over the cabbage. Then add 1/2 cup diced sweet red bell pepper and 2 tablespoons of celery seed. Mix until all ingredients are evenly blended.
