INGREDIENTS DRY RUB: 1 cup coarsely ground black pepper 1/2 cup kosher salt 1/2 cup turbinado sugar PORK: 1 (3 to 4-pound) bone-in pork shoulder butt (Boston butt) 1/8 cup yellow mustard TANGY VINEGAR SAUCE: 2 cups distilled white vinegar 1 cup ketchup 1/4 cup brown sugar 2 1/2 tablespoons Worcestershire sauce 1/4 tablespoon kosher salt 1 teaspoon Louisiana-style hot sauce 1 teaspoon coarsely ground black pepper 1/4 teaspoon paprika Read More : Click Here
INGREDIENTS Water 2 tablespoons kosher salt 1 pound small dried beans, such as great northern, navy, or pinto beans, picked over and rinsed 8 ounces sliced bacon, cut into 1/2-inch strips 1 1/2 cups finely minced yellow onion (about 1 large onion) 2 tablespoons finely diced seeded jalapeño (about 1 medium pepper) 1/4 cup finely diced green bell pepper 1 tablespoon minced garlic (about 3 medium cloves) 2 cups chicken stock or low-sodium broth 1 1/2 cups ketchup 2/3 cup dark brown sugar 1/3 cup honey 1/4 cup molasses 2 tablespoons yellow mustard 1 tablespoon apple cider vinegar 1 tablespoon barbecue rub 1 tablespoon hot sauce Read More : Click Here
