SERVES 4

INGREDIENTS:

• 3 lb. boneless pork shoulder
• 1 TBSP garlic powder
• 1 TBSP onion powder
• 1 tsp. dry mustard
• 1 TBSP paprika
• 1/4 cup honey
• 1/2 cup red wine vinegar
• 1 bay leaf
• 2 TBSP chopped fresh basil
• 1 TBSP fresh chopped sage
• 1/2 TBSP fresh chopped oregano
• Salt and pepper to taste

METHOD:

Place pork on large sheet of aluminum foil. Thoroughly season pork with all ingredients. Wrap in foil and place preheated grill.

Cook over low temperature (300°). Allow pork to cook for 3 hours. Remove from grill and allow to cool for 15 minutes.

Using kitchen fork shred pork. Mix pork with 2 cups of hot BBQ sauce. Serve on fresh yeast buns.

SERVING SUGGESTIONS:

While pork is cooling, wash and cut 2 zucchini and 2 yellow squash on bias. Season with salt and pepper and 3 TBSP extra virgin olive oil and 2 TBSP of pesto. Cook over high heat on grill. Serve with pulled pork sandwiches.