In the BBQ world, this is called pulled pork. Get a pork butt, shoulder, or
picnic (ie, a front leg of a pig, or part of it); this is one of the
cheapest cuts of meat around, usually less than $1/lb. Cook low and slow
(typically 220-250° for BBQ) to an internal temp of 195-200°; plan on about
1.5 hrs/lb.

Let the meat rest for a while (ideally wrapped in foil in a place where it
will keep warm), and it will pull apart easily.

It will take to almost any kind of sauce. In Eastern NC, they use a sauce
of cider vinegar, chile flakes, and salt. In other places, any conventional
BBQ sauce will be fine.

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Louis Cohen
Living la vida loca at N37° 43' 7.9" W122° 8' 42.8"

Bah! Humbug!

"Ohmster" > wrote in message
...
> Happy New Year everyone!
>
> I would consider myself a fairly decent cook, for a single man, anyway.
>
> We just had Christmas dinner at my brother's ex-wife's house and one of
the
> dishes on the menu was a roast pork that easily shredded when pulled at
with
> two forks. The meat was drenched in some kind of barbeque sauce and it was
so
> tender and delicious, I just have to have it again. I got a "take home"
plate
> with some of this wonderful meat on it. Two, large chunks of meat were on
the
> plate. I pulled it apart with my fingers and mixed it with some K.C.
Barbeque
> sauce and heated it in the microwave oven in a covered dish. It came out
hot,
> steamy, tender, and quite wonderful. I said to myself, right there and
then,
> that I had to find this recipe so that I can make this wonderful roast for
> shredded barbeque pork sandwiches on fresh rolls!
>
> I emailed my brother's ex for instructions and what kind of piece of meat
to
> buy, and of course, she did not write back. I don't think she even bothers
> with her email. Yeah, I could call her but we are not "very close" and I
> would just rather find the info online where I can print it out and put it
in
> my favorite recipe notebook. Please help me with some meat selection
advice,
> cooking instructions for the meat, and if you can recommend a SIMPLE
barbeque
> sauce (medium spicy would be nice.) or a favorite store bought barbeque
> sauce, that would be very helpful.
>
> From what I can remember, the meat came in some kind of gold, foil bag.
> (Maybe it was already prepared?) It was put in the oven and roasted and
when
> it came out, it was a rather large piece of pork, maybe 4-5" high, and 8"
> wide, 12" long. It came out of the oven dark brown, and the meat pulled
apart
> very easily with two forks.
>
> I am going shopping now and am a bit sad that I cannot purchase the roast
now
> to prepare this week as I don't know what cut of meat to buy or what
> ingredients I would need to prepare it.
>
> Please help.
>
> Thank you all and best wishes to everyone for a very happy and safe
holiday
> season.
>
> --
> ~Ohmster