"The trouble with eating Italian food is that five or six days later you're hungry again."--George Miller

Tony Fatso's Pulled Pork Sammechez. Recipe

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This recipe for Tony Fatso's Pulled Pork Sammechez., by , is from On the Grill with Tony Fatso, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.


Added: Monday, September 10, 2007


Several chunks of Hickory wood
5 pound boneless Pork Shoulder
1/4 Cup of yellow glue
1/2 Cup of Tony fatso's Rub for everything
2 cups of cider vinegar
2 Cups of apple juice
1 beer at room temperature

Preheat your smoker, or prepare your grill for indirect heat.
Wash the pork shoulder under cool water and pat it dry. Then Slather the yellow glue on the shoulder and cover the yellow with the rub.
Transfer the pork to the cool side of the grill. Be sure that itís over a drip pan filled with the beer. Then put the chunks of hardwood over the coals, and watch the sweet white smoke rise.
Close the Lid and smoke the shoulder at 250 degrees for about 5 hours.
Mix the Vinegar and apple juice together, throw in a tables spoon or two of your rub, and baste the shoulder every 30 minutes or se, replenish the wood and the beer as necessary.

Once off the grill, shred the shoulder, pile the meat high on a hamburger bun, squirt some BBQ sauce on it, and slap a big pile of Cole slaw on top.

Youíll feel so country that you gonna want to kiss your sister




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