EASTERN NORTH CAROLINA BBQ SAUCE (NO KETCHUP BASED SAUCE HERE!)

EASTERN NORTH CAROLINA BBQ SAUCE (NO KETCHUP BASED SAUCE HERE!) 1 cup white vinegar 1 cup cider vinegar 1 tablespoon brown sugar 1 teaspoon cayenne pepper (or more if you like it VERY HOT) 1 tablespoon hot pepper sauce or to taste 1 teaspoon kosher salt 1 teaspoon ground black pepper 1 tablespoon Dijon mustard (optional and very controversial) Combine the white vinegar, cider vinegar, brown sugar, cayenne pepper, hot pepper sauce, salt and pepper (and mustard, if using) in a jar or bottle with a tight-fitting lid. Refrigerate for 1 to 2 days before using so that the flavors will blend. Shake occasionally, and store for up to 2 months in the refrigerator. Heat the sauce slightly, drizzle over pork, and serve in soft hamburger style buns.

LOW AND SLOW COOKED PORK SHOULDER

LOW AND SLOW COOKED PORK SHOULDER 2 x 6-7 pounds pork shoulders found in one package at Costco SPICE RUB 2 tablespoons chili powder 2 tablespoons cumin powder 1 tablespoon dry mustard 1 teaspoon kosher salt ½ teaspoon cayenne pepper 1 teaspoon ground cinnamon 1 teaspoon smoked paprika 1 tablespoon coarse ground pepper 2 tablespoons Italian seasoning or herbs de Provence 2 large sweet onions, like Walla Walla, thinly sliced Double the recipe for the rub if using a shoulder larger than 7-8 pounds. Rub all sides of the pork shoulder with the dry rub.  Place in double folded heavy duty aluminum foil that will cover the pork completely.   Spread the onions over the pork.  Wrap the foil tightly around the pork, making sure there are no air holes.  Place the pork on a low grill (250-275˚) for 4-5 hours.  Do not open the packet.  Allow the pork to cook untouched.  After about 4 hours, check for doneness.  If still not stringy and able to be pulled apart with a fork, return to heat for at least 1 more hour.  It should be done after 5 hours.  Cool slightly.  Place in a large pan, pull apart with two forks and use as desired.

ITALIAN ALMOND PLUM CAKE

ITALIAN ALMOND PLUM CAKE – this is the perfect picnic cake, pot luck cake, brunch cake, tea or cocktail time cake! 1 ½ cups all-purpose flour 2 tsp. baking powder ½ tsp. kosher salt ½ teaspoon almond extract 1 large egg ¾ cup sugar ½ cup whole milk ¼ cup vegetable oil 12 Italian plums, pitted and cut in quarters Topping: 1 heaping tablespoon brown sugar ½ cup sliced almonds 2 tablespoons flour ¼ tsp. ground cinnamon 3 tablespoons cold unsalted butter, cut into small pieces Preheat the oven to 375˚.  Grease a 9” x 2” round heavy-duty cake pan with vegetable pan spray. In a medium-size bowl, whisk together the flour, baking powder, and salt. In a separate bowl, combine the almond extract, egg, sugar, milk, and oil; whisk until smooth. Fold the wet mixture into the flour mixture and stir until just blended. Spoon the batter into the prepared pan and smooth out the top. Arrange the plum quarters on the batter, in not any particular fashion.  They will be covered with the topping anyway. Combine the brown sugar, almonds, flour, cinnamon, and the butter (use a pastry cutter to make sure the butter is evenly distributed) and then sprinkle the mixture over the plums. Bake for 35 minutes on middle until the top of the cake is golden, the plums are soft, and a toothpick inserted into the center of the cake comes out clean, Cool slightly before serving. Invert over on a platter, then invert back again so top is up, sprinkle with powdered sugar on top. Serves 8.