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Pulled Pork

by Tom Fleming

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  • 3 lb. boneless pork shoulder
  • 1 TBSP garlic powder
  • 1 TBSP onion powder
  • 1 tsp. dry mustard
  • 1 TBSP paprika
  • 1/4 cup honey
  • 1/2 cup red wine vinegar
  • 1 bay leaf
  • 2 TBSP chopped fresh basil
  • 1 TBSP fresh chopped sage
  • 1/2 TBSP fresh chopped oregano
  • Salt and pepper to taste


Place pork on large sheet of aluminum foil. Thoroughly season pork with all ingredients. Wrap in foil and place preheated grill.

Cook over low temperature (300°). Allow pork to cook for 3 hours. Remove from grill and allow to cool for 15 minutes.
Using kitchen fork shred pork. Mix pork with 2 cups of hot BBQ sauce. Serve on fresh yeast buns.


While pork is cooling, wash and cut 2 zucchini and 2 yellow squash on bias. Season with salt and pepper and 3 TBSP extra virgin olive oil and 2 TBSP of pesto. Cook over high heat on grill. Serve with pulled pork sandwiches.

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