Mom's Pulled Pork
Note from Tamsey: Mom used what she called a "fresh ham", skin on. The
ham comes from the back end of the pig, basically the rear thigh. What you
find in stores now is from the shoulder, the front legs of the pig. The
shoulder is made up of the butt (above the joint) and the picnic (below the
joint, top part of the front leg). You will usually find the butt and the
picnic as separate pieces. Whatever piece of the pig you use, it's best if
the skin is still on.
Note from Mom: I have seen several recipes for pulled pork but don't think there is a better or easier one than mine. And it came from a woman in Rochester who was from Enid, Oklahoma and this was one of many "southern recipes" she shared with Mother.
Note from Beth: In our family, this is served with barbecue sauce on the side. I like it plain, or with a vinegar-based sauce, like this one. The preferred sause at the Priestley Family Reunion was Sweet Baby Rays, cut with vinegar.
Instructions:
Cook at 250 degrees from first thing in the morning until dinner time,
skin up so all the fat drains through the meat. That, and the slow cooking,
is what makes it so good. Then pull, not slice. Enjoy!