and here it is, folks. i told you last week how i had prepared the barbecue sauce for these sandwiches, crossing my fingers that it’d turn out right. it is always a bit of a risk to try out a new recipe and then turn around and debut it to a hungry, expectant crowd, after all.
the recipe calls for a 6- to 8-pound cut of meat, but – with my guest list in mind – i bought two 5-pound picnic roasts instead, stuck them in a baking dish side-by-side, and let the oven do its thing. and after a good, long afternoon in there, the hulking pieces of pork roasted to shredability just fine. taking tips from the recipe reviewers, i made sure the internal temperature of the meat reached about 190º f before taking it out, and i made a surplus of sauce to douse the pulled pork in (i ended up needing 1 ½ times the amount that the original recipe would have yielded). the sauce ended up being just about the perfect dressing for the rich, savory meat: sweet with just a little bit of burn.
piled onto some hamburger buns with a top plop of coleslaw and a glass of something ice-cold to wash it on down… the chatter of friends old and new filling the otherwise quiet evening air, sun setting down behind you all… why, yes. i do believe this is the way to start summer.