Pulled pork

This pork freezes well, and you can use it for loads of dishes. Stir it into a finished pot of greens or beans, add it to omelets, load it onto baked potatoes, and make pulled pork nachos or enchiladas. You might want to freeze it in a few smallish portions, so you can pull it out and defrost just the amount you will need for whatever you are making.

1. Rinse the pork butt, but do not trim any fat. Generously apply the dry rub to the meat. Wrap tightly in plastic wrap and refrigerate for 4 to 6 hours. Unwrap the pork and let sit at room temperature for up to 1 hour.

2. Prepare smoker and heat to 250 degrees. Place pork butt on the smoker, fat side up and close the lid. Smoke for 6 hours, or until the internal temperature reaches 175 degrees.

3. Turn the butt fat-side down. Smoke for 2 more hours or until the internal temperature registers 195 degrees. (Total smoking time is about 8 hours.) If the pork is not done after 2 hours, wrap tightly in foil until it reaches 195 degrees. It is helpful at this stage to monitor the internal temperature with a probe thermometer.

4. Meanwhile, in a small saucepan over medium heat, combine the grape juice, vinegar, sugar, and Worcestershire and barbecue sauces. Bring to a simmer; cool.

5. Remove pork from smoker and place in a pan fat-side up. Pour the barbecue sauce mixture over the pork, tent with foil, and let it rest for 1 hour.

6. Pull pork into large, thumb-size chunks, mixing the meat with the accumulated juices in the pan. Serve hot or refrigerate, wrapped, for up to 3 days. Adapted from “Wicked Good Barbecue”