On Jun 28, 9:00 am, Bilz > wrote:
> All,
>
> I am planning to make pulled pork for the 4th. One of my guests can't
> stand for spicy food, so rubs with chili powder or cayenne pepper is
> out. I considered a sweeter rub, like with brown sugar, but I don't
> want to burn the crust.
>
> I plan to make two sauces to add to the pulled pork, a sweet BBQ
> sauce, and a spicy vinegar sauce... so guests can choose.
>
> What type of rub would you use?
>
> Thanks,
> B

I posted this about 5 hours ago, and it never showed up, so I'll try
again. For pulled pork, I like Penzey's Bicentennial Rub: Here's the
link:

http://www.penzeys.com/cgi-bin/penze...entennial.html

For a sauce, I like this mustard-based sauce:

3/4 cup yellow mustard
3/4 cup red wine vinegar
1/4 cup sugar
1 ½ tablespoons butter
2 teaspoons salt
½ teaspoon Worcestershire sauce
1 1/4 teaspoons ground black pepper
½ teaspoon Tabasco sauce
In a medium saucepan, combine ingredients, stirring to blend.
Over low heat, simmer 30 minutes. Let stand at room temperature 1 hour
before using.

Good luck with the pulled pork!

JimnGin