by Lydia Woolever
We can all agree that there are few things more American than barbecue and baseball. And when the two have cause to come together on a warm July night, as they do during this week's MLB All-Star festivities, under the bright lights of Kansas City, well, sorry, but it's kind of like the stars have aligned.
DRINK THIS: The Best Recipes for Summer Drinks > >
Even with its distinctive hints of smoke and tomatoey-sweet spice, there isn't one neat recipe for KC BBQ. Everyone has their own tradition and technique, their own sauce or rub.So, raise your plate to tradition. To the notion that with enough practice and pride, whether it be on the mound or over the grill, we can all achieve a little bit of stardom. But it does indeed take time. And maybe a smoker. Get started tonight with this.
MORE SUMMER RECIPES: What Anthony Bourdain Ate in Kansas City > >
Woodyard Pulled Pork
1 bone-in Boston butt
2 garlic cloves, halved
Kosher salt
Cracked pepper
2 tomatoes, diced
1 white onion, finely diced
1/4 cup distilled white vinegar
Serves 15-20
With a sharp knife, make 6-8 deep slices into pork butt. Slide garlic into cuts. Lightly cover pork in salt and pepper. Place pork on smoker at 275 degrees for 4-5 hours. Pull out and wrap in heavy-duty foil, then place it back on the smoker at 250 degrees (at the back, away from direct heat). Let sit for about 8 hours. Remove from smoker and save juices from bottom of foil in a separate container. Pull bone out of pork (it should come out smoothly, with little resistance). Remove and discard fatty side of pork. Using your hands or a fork, pull the pork and place in large bowl. Add tomatoes, white onion, and vinegar to bowl and mix with hands until fully integrated. Gently work the reserved pork juices into the mixture. Ready to serve.
MORE FROM ESQUIRE:
Important Things Men Didn't Know About Women
The 100 Best Shows on TV
Things to Do Before You Die
Easy Ways to Look Better Right Now
30 Steps to Your Best Summer Ever
