I just did this one on Wednesday.
It's from Alan Hardings show 'Cooking in Brooklyn'. One could safely cut
back on the garlic. And I like garlic. Also, not so much mustard in the
BBQ sauce. Too much mustard also makes the cole slau pretty nippy.

http://home.discovery.com/fansites/c...s/bbqpork.html

He used one whole boneless pork butt.
I used a shoulder (same?) and I also used a thermometer instead of going 3.5
hours in the aluminum tent and 30 minutes uncovered at 325 degrees. My
thermometer rang after 2 hours, 45 minutes. (166 F). Whew, alot of garlic.
He also has a terrific recipe for BBQ ribs, using an oven. Recipe is on the
same show. I made them once and a friend chef and his wife said they were
the best ribs they ever ate. And I'm a amateur. Trouble is everytime I try
one of his recipes, I'm out about $12 for herbs and/or spices.



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