pulled pork

If someone can tell me how, I'll post pictures and the sauce recipe.

Click to expand...

OK here's how you do it. When the shoulders are done you wrap them carefully and ship them South. I have a great camera and will taste test, photograph them, and post the pictures and recipe all free of charge. I can detail the recipe ingredients based upon taste but it will require both shoulders to be accurate.......

Otherwise, go to "additional options" below the post window, and click on "manage attachments". Click "browse" and go to the file in which you will have placed the photo, sized correctly to be within the acceptable limits, on your computer. Click on the photo, and its location will appear in the bar window to the left of the "browse" button. Then click "upload". If the file is not oversized, preferably in jpeg format, it will appear with the post shortly as an icon below your post's script. Then click "submit".

Here is the picture of the finished pork shoulder.
Rub Recipe:
• ½ cup sugar
• 3 tablespoons chili powder
• 1 tablespoon dried parsley
• 1 tablespoon onion powder
• 1 tablespoon garlic powder
• 1 tablespoon lemonade powder
• 2 teaspoons ground black pepper
• 1 teaspoon dried basil
• 1 teaspoon dried sage
• 1 teaspoon mustard powder
• 1 teaspoon celery seed
• 1 teaspoon dried dill
• 1 teaspoon dried marjoram
• 1 teaspoon ground cumin
East Carolina BBQ Sauce:
• 2 cups cider vinegar (you can cut this in half if you think it will be too vinegary for you)
• 2 Tablespoons molasses
• 1 Tablespoon ground dry mustard
• 1/2 cup butter
• 1/2 teaspoon cayenne pepper
• 1 Tablespoon Worcestershire
• 1 cup packed dark brown sugar
• 4 teaspoons cornstarch
Directions
• In a medium saucepan over medium heat, mix cider vinegar, molasses, dry mustard, butter, cayenne pepper, Worcestershire and brown sugar. Bring to a boil. Mix 4 teaspoons cornstarch with 4 teaspoons cold water and slowly add to the sauce; simmer 1 minute. The sauce will thicken a little but will remain mostly thin as this is the type of sauce it supposed to be (it will also thicken a bit more when it cools). If you think the cornstarch became clumped in any way within the sauce, strain before pouring into a squeezable bottle.
Hope you guys enjoy it as much as I do. Dick