Well you can try this Pork BBQ to either feed a few family members or the whole Ranch.
- this is similar but different from your North Carolinian BBQ(mine is moister). You do start with the Butt of a Pig...NOT THE SHOULDER....about 10 -15 lbs,
Take the Butt and cut it into pieces about 2 by 4 inches and lay it in a pan that is about 3-4 inches deep(like a turkey roaster pan)
Take kosher salt and shake it generously all over the meat(pork is very forgiving). You can take garlic powder(I prefer fresh chopped garlic) and spread about 1/3 cup over the meat. Get liquid smoke and place about 1/4 cup over the meat.
Poor into the pan about 2 1/2 inches of water. cover the pan TIGHTLY with foil. Place in the oven at 325 degrees for approx 4-5 hours. You can test it by opening the foil and with a fork see if the meat falls apart. (also if you have a party that is later in the day...you simply turn the temp down to 200 degrees and let it continue to cook...this will easily stay moist for 5 more hours at that temp(just make sure there is at least a little liquid in the pan)
When ready to serve take two forks and shred all the meat mixing it in with the liquids.
You can serve this with a spicy BBQ sauce of your making or off the shelf on top of a bun with slaw on the side or on top of the sandwich, or serve it with baked beans, corn on the cob...or if you want it island style..you make sticky rice, mac salad and island slaw(let me know if you want the recipes for these)