By CPRM

Okay, a good barbecue starts with the meat. Pork is great because it’s cheap and takes on flavor. The best cut of pork for this recipe is [REDACTED]. This cut comes out moist with a crispy exterior.

Ingredients:

8 pounds of pork [REDACTED]
2 22oz bottles of [REDACTED] mustard
1.5 bottles of [REDACTED] mustard
1 pound of [REDACTED] [REDACTED]
16 oz of [REDACTED]
1 Can of [REDACTED] [REDACTED] [REDACTED]
2 [REDACTED] [REDACTED] peppers
2 [REDACTED] Onions
molasses
A smoker grill
[REDACTED] wood chips
16 pounds of charcoal

We’ll start off with meat. I’m assuming you bought it in a store. So take your 8 pounds of [REDACTED] and microwave 8 minutes/until par cooked. (sounds nuts, but it works). Use a fork to poke holes in it and set aside.

In The Large Yellow Tupperware bowl add one pound of [REDACTED] [REDACTED]. Pour in 2 22oz bottles of [REDACTED] mustard, followed by 1.5 bottles of [REDACTED] mustard.

Add 16 oz of [REDACTED]. Stir.

Next, take the molasses and pour around the Yellow Tupperware bowl in a Fibonacci sequence from the center out.

It should taste disgustingly sweet. The taste will temper as the sauce caramelizes on the grill.

Use ½ the can of [REDACTED] [REDACTED] [REDACTED]

Now, in a food processor, liquefy 2 [REDACTED] [REDACTED] peppers, and 2 [REDACTED] onions.

Add the peppers and onions to the sauce.

The flavor should be coming together.

Now, use the other half of the can of [REDACTED] [REDACTED] [REDACTED] to clean out the mustard bottles and food processor. Pour that into the sauce.

Submerge the par-cooked permeated pork [REDACTED] in the sauce. (If you are someone worried about food contamination, set aside ¼ of the sauce for cooking before adding the pork). The par-cooked pork will draw the sauce in as it chills.

Seal and store in the fridge for 16-24hrs.

 

THE NEXT DAY

Put 16 pounds of charcoal into your smoker grill and light by your preferred method.

In the smoker chamber add [REDACTED] wood chips or if you prefer, use [REDACTED] wood logs.

After the grill has reached temperature, fill it with as many [REDACTED] pork pieces as will fit. Close the grill, and close the chimney ¾.

Have a cigarette. Then open the chimney to full, this will prevent getting smoke in your eyes. Turn over all the pieces, add sauce to the part that was flamed. Close the grill, and turn the chimney back to ¾ closed.

Have a cigarette. Repeat the last step.

Have a cigarette. Repeat the step from before.

Have a cigarette. Repeat again.

The first round should be done.

Now repeat again, check to see if you need to add more [REDACTED]wood.

Do so until all the pork is cooked.

Place the cooked pork in an oven-safe container and cover with extra sauce. Place in the oven at 200 degrees adding the rest of the pieces as they cook.

When the pork is fully cooked, the outside should appear burnt, while the inside is moist.

If I do another article, we’ll add a side with my [REDACTED] salad!